Rhubarb Slush
This healthy recipe comes from NDSU Extension.
Ingredients
3 cups fresh or frozen rhubarb, chopped
⅓ cup sugar
1 cup water
1 cup apple juice
¾ cup pink lemonade concentrate, thawed
2 quarts lemon-lime sparkling water
Directions
In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for five minutes or until rhubarb is tender. Cool for about 30 minutes.
In a food processor or blender, puree mixture. Stir in apple juice and lemonade concentrate. Pour into a container; cover and freeze until firm. Let stand at room temperature for about 45 minutes (or until soft enough to scoop).
For individual servings, scoop ⅓ cup into a glass and fill with sparkling water. To serve a group, place all of mixture in a large pitcher or punch bowl; add sparkling water and stir. Serve immediately.