Rhubarb Slush - cooking recipe

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)

Preparation

Combine the rhubarb, water and sugar in a saucepan.
Bring to a boil then reduce the heat.
Cover and simmer for 5 minutes or until the rhubarb is tender.
Cool for 30 minutes.
Puree mixture in a food processor or blender, half at a time.
Stir in the 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 the mixture in a large pitcher or punch bowl, add soda, and stir.
Add gin or vodka if desired.
Serve immediately.