Rhubarb Tea/ Rhubarb Slush

Tea

Boil 8 stalks chopped rhubarb in 8 c water, reduce heat and let simmer 1 hour, strain

Add sugar to taste. (adding sugar when tea is still warm will help it to dissolve)

serve warm or cooled

Slush

3 c rhubarb, chopped, fresh or frozen

1 c water

1/3 c sugar

1 c apple juice

1 6oz frozen pink lemonade concentrate, thawed

1 bottle lemon-lime soda ( 2 liters)

In saucepan, combine rhubarb, water and sugar, bring to boil. Reduce heat and simmer 5 min.

Cool 30 min, In blender puree 1/2 at a time. Pour into freezer container (Tupperware with lid)

add apple juice and lemonade,stir well. Freeze until firm. Let thaw 45 minutes before serving, place in punch bowl with soda. Serve immediately.

I served this once to a group of friends, NO ONE left the punch bowl, we stood there refilling until it was empty!