Rhubarb-Raspberry Slush

Try this rhubarb raspberry slush recipe whenever you have an abundance of rhubarb - feel free to spike it up with vodka for an adult version.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 135 Calories

Ingredients

• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (6 ounce) can frozen orange juice concentrate, thawed
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage
• 6 cups fresh rhubarb, chopped
• 6 ounces fresh raspberries
• 1 cup raspberry vodka
• 0.5 cup white sugar

Recipe Instructions

Step 1

Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, reduce heat, and simmer until tender, about 10 minutes. Add fresh raspberries at the end of cooking for 1 to 2 minutes. Drain and reserve 3 cups liquid. Puree rhubarb and raspberries using an immersion blender. You can also mash fruit with a fork.

Step 2

Stir together rhubarb puree, reserved water, sugar, orange juice concentrate, lemonade concentrate, and vodka in a large container. Freeze until hard, about 4 hours.

Step 3

Scoop frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda.