Rhubarb Slush

1. 1

   Combine the rhubarb, water and sugar in a saucepan.

2. 2

   Bring to a boil then reduce the heat.

3. 3

   Cover and simmer for 5 minutes or until the rhubarb is tender.

4. 4

   Cool for 30 minutes.

5. 5

   Puree mixture in a food processor or blender, half at a time.

6. 6

   Stir in the apple juice and lemonade.

7. 7

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

8. 8

   Let stand at room temperature for 45 minutes before serving.

9. 9

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

10. 10

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

11. 11

    Add gin or vodka if desired.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.