Guest guest Posted April 10, 2003 Report Share Posted April 10, 2003 Rhubarb Slush 3 cups chopped fresh or frozen rhubarb 1 cup water 1/3 cup sugar 1 cup apple juice 3/4 cup pink lemonade concentrate 1 bottle (2 liters) lemon-lime soda In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for about 5 minutes or until rhubarb is tender. Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room tempurature for 45 minutes before serving. For individual servings, scoop 1/3 cup into a glas and fill with soda. To serve a group, place all of the mixture in a large pitcher or punchbowl; add soda and stir, Serve immediately. Yield: about 10 servings Quote Link to comment Share on other sites More sharing options...
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