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Rhubarb Slush

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  • Makes: 12 servings
  • Prep: 20 mins
  • Freeze: 6 hrs
  • Stand: 45 mins

Rhubarb Slush

Ingredients

Directions

  1. In a large saucepan combine rhubarb, water, and sugar. Bring to boiling. Reduce heat; cover and simmer 5 minutes or until rhubarb is tender. Cool slightly.
  2. Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a medium bowl. Repeat with remaining rhubarb mixture. Stir in vodka or apple juice and lemonade concentrate. Pour into an 8x8x2-inch baking pan. Cover and freeze for several hours or until firm.
  3. Before serving, let rhubarb mixture made with apple juice stand at room temperature for 45 minutes to thaw. (Rhubarb mixture made with vodka does not need to thaw.) To serve, scoop about 1/3 cup of the rhubarb mixture into each glass. Fill each glass with about 1/3 cup of the carbonated beverage. Top each serving with mint, if desired. Makes 12 servings.

From the Test Kitchen

Freeze rhubarb mixture up to 2 weeks.

Nutrition Facts (Rhubarb Slush)

    Per serving:
  • 131 kcal cal.,
  • 12 mg sodium,
  • 23 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet
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