RHUBARB STRAWBERRY SLUSH

Ingredients

• 3 cups fresh or frozen sliced rhubarb
• 2 cups halved strawberries
• 1 cup water
• 1/2 cup granulated sugar
• 2 cups apple juice
• Carbonated lemon-lime beverage

Directions

1. Combine rhubarb, strawberries, water and sugar in a large non-reactive saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until rhubarb is tender. Remove from heat and cool for 15 minutes.
3. Purée mixture in a blender.
4. Return mixture to saucepan. Stir in apple juice.
5. Pour mixture into a plastic wrap-lined 9 x 13 inch baking dish. Cover and freeze until firm.
6. Invert frozen mixture onto a cutting board. Remove plastic wrap. Cut frozen mixture into 48 cubes.
7. Transfer cubes to a freezer container and freeze for up to 1 month.
8. For each serving, place 3 cubes and 1/2 cup lemon-lime beverage in a blender; purée until slushy.
9. Pour into a glass. Serve immediately.