RHUBARB SLUSH

INGREDIENTS

• 3 c. chopped fresh or frozen rhubarb
• 1 c. sugar
• 1/3 c. sugar
• 1 c. apple juice
• 1-6 oz. can frozen pink lemonade concentrate, thawed
• 1-2 L bottle lemon-lime soda

DIRECTIONS

1. In saucepan, combine rhubarb, water and sugar; bring to a boil.
2. Reduce heat, cover and simmer 5 minutes or until rhubarb is tender. Cool about 30 minutes.
3. In food processor or blender, purée mixture, 1/2 at a time.
4. Stir in apple juice and lemonade.
5. Pour into freezer container; cover and freeze until firm.
6. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 cup into a glass and fill with soda.
7. To serve a group, place all of mixture into large pitcher or punch bowl. Add soda and stir. Serve immediately.

YIELD: About ten servings.