3 C chopped fresh or frozen rhubarb
1 C water
1/3 C sugar
1 C apple juice
3/4 C pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda
a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce
heat; cover and simmer 5 minutes or until rhubarb is tender.
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 C 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. Serve immediately. Makes about 10 servings.