Rhubarb Slush

Name: Rhubarb Slush
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 248 milliliters apple juice; 2 liters bottle lemon-lime soda; 177 milliliters thawed pink lemonade concentrate; 366 grams chopped fresh or frozen rhubarb; 67 grams sugar; 237 milliliters water

If you have about 50 minutes to spend in the kitchen, Rhubarb Slush might be an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 161 calories, 1g of protein, and 0g of fat. For 53 cents per serving, you get a dessert that serves 10. It will be a hit at your Mother's Day event. If you have water, lemon-lime soda, pink lemonade concentrate, and a few other ingredients on hand, you can make it. Chevre Cheesecake With Rhubarb Compote and Candied Pistachios, Crispy Rhubarb Pockets, and Delicious Rhubarb Custard Pie are very similar to this recipe.

Instructions

In a 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.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Sauce Pan

In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate.

Ingredients you will need

Lemonade Concentrate

Apple Juice

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

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