Rhubarb Slush - cooking recipe

Ingredients

3 cups chopped fresh or frozen rhubarb
1 cup water
1 cup apple juice
1 can (6 oz) frozen pink lemonade concentrate, thawed
1 bottle (2 liters) lemon-lime soda
1/3 cup sugar

Preparation

In a small saucepan, combine rhubarb, water and sugar; bring to a boil.
Reduce heat; cover and simmer for 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.
Pour into a freezer container; cover and freeze until firm.
Let stand at room temperature for 45 minutes before serving.
For individual servings, scoop 1/3 cup into a glass and fill with soda.
To serve a group, place all of mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.
Serves 10.