Rhubarb Slush

1. 1

   In a small saucepan, combine rhubarb, water and sugar; bring to a boil.

2. 2

   Reduce heat; cover and simmer for 5 minutes or until rhubarb is tender.

3. 3

   Cool for about 30 minutes.

4. 4

   In a food processor or blender, puree mixture, half at a time.

5. 5

   Stir in apple juice and lemonade.

6. 6

   Pour into a freezer container; cover and freeze until firm.

7. 7

   Let stand at room temperature for 45 minutes before serving.

8. 8

   For individual servings, scoop 1/3 cup into a glass and fill with soda.

9. 9

   To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.