Rhubarb Lemonade Slush Food

RHUBARB SLUSH

Steps:

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

RHUBARB LEMONADE SLUSH

Steps:

• In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.

RHUBARB SLUSH

Steps:

• In large pot on stove mix together water and rhubarb.
• Bring to a boil and then simmer for 15-20 minutes until softened.
• In a large ice cream pain, drain your liquid from your pulp of the rhubarb using a strainer.
• Add in sugar, jello, lemon juice and pink lemonade concentrate.
• Whisk together until combined.
• Cover and freeze overnight.
• Remove from freezer and stir to loosen.
• Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top.

RHUBARB LEMONADE

Steps:

• Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
• Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.

RHUBARB SLUSH

Steps:

• Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender.
• Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.

RHUBARB SLUSH

Steps:

• Combine the rhubarb, water and sugar in a saucepan.
• Bring to a boil then reduce the heat.
• Cover and simmer for 5 minutes or until the rhubarb is tender.
• Cool for 30 minutes.
• Puree mixture in a food processor or blender, half at a time.
• Stir in the 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.
• Add gin or vodka if desired.
• Serve immediately.

STRAWBERRY-RHUBARB SLUSH

Steps:

• Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.
• Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.
• For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.