Rhubarb Slush
Ingredients:
3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
1 can (6 ounces) frozen pink lemonade concentrate, thawed
1 bottle (2 liters) lemon-lime soda, chilled
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, 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 the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately.
Recipe makes ten servings.
Nutritional Analysis Per Serving: Calories: 159, Fat: trace, Cholesterol: 0, Sodium: 26mg, Carbohydrate: 41gm, Protein: trace
See also:
Rhubarb Cake
Rhubarb Blueberry Jam
Rhubarb Cherry Jelly
Light Rhubarb Bread
Good Eats: Rhubarb
Low Carb Rhubarb Cheesecake
Rhubarb Pancake Syrup
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