Rhubarb Lemonade Slush

1. 1

   In large saucepan combine rhubarb, water and sugar; bring to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly.

2. 2

   Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours.

3. 3

   To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.

* Per serving · 4 servings · Values may vary.

No additional tips available.