Rhubarb Slush

A recipe from Andrews Scenic Acres. Great to serve at barbecues and picnics. Cooking time does not include time to freeze and room temperature standing time.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 3  cups  chopped fresh rhubarb or 3  cups frozen rhubarb
• 1  cup water
• 1⁄3 cup sugar
• 1  cup  apple juice
• 1 (6 ounce) can  frozen pink lemonade concentrate, thawed
• 1 (2 liter) bottle  carbonated lemon-lime beverage

• optional

•  gin (optional) or  vodka (optional)

Directions

1. Combine the rhubarb, water and sugar in a saucepan.
2. Bring to a boil then reduce the heat.
3. Cover and simmer for 5 minutes or until the rhubarb is tender.
4. Cool for 30 minutes.
5. Puree mixture in a food processor or blender, half at a time.
6. Stir in the apple juice and lemonade.
7. Pour into a freezer container, cover and freeze until firm.
8. Let stand at room temperature for 45 minutes before serving.
9. For individual servings, scoop 1/3 cup into a glass and fill with soda.
10. To serve a group, place all of the mixture in a large pitcher or punch bowl, add soda, and stir.
11. Add gin or vodka if desired.
12. Serve immediately.