Rhubarb Slush



6 cups diced Rhubarb1 quart water2 cup sugar

6 oz lemonade concentrate

6 oz orange juice concentrate

3 cups cold water


In a stock pot add diced rhubarb to 1 quart of  water.  Cover and cook over medium heat until rhubarb is softened.

Mash the rhubarb with a potato masher.

Strain the rhubarb juice and reserve.  It is okay to get some of the pulp into the liquid.

Add the sugar to the juice while it is hot and stir to dissolve the sugar.

Add the lemonade and orange juice concentrate along with the remaining 3 cups of cold water to the sweetened rhubarb juice.

Stir to combine.

Pour into a container, cover and place into freezer to freeze.

When ready, serve the frozen rhubarb mixture loosely parked in a glass with white soda.  An ice cream scoop works great for this.

For an alcoholic version, add a little vodka to your glass and follow the instructions listed above.