Rhubarb Slush

Submitted by United Church of God on Thu, 2011-04-14 00:00
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Description

The perfect treat on a hot summer day!

Summary

Yield
Servings
Source

Mae Ropson, Newfoundland, Canada

Prep time1 hour

Ingredients

3Cuprhubarb (fresh or frozen)
1Cupwater
1⁄3Cupsugar
1Cupapple juice
1Canfrozen pink lemonade (concentrated and thawed)

Instructions

In a saucepan, combine rhubarb, water, and sugar. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes 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 45 minutes before serving. For individual servings. scoop 1/3 c. into a glass and fill with soda. To serve a group, place all the mixture in a large pitcher or punch bowl. Add soda and stir. Serve imediately.

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United Church of God
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