Rhubarb Slush Recipe

In a saucepan, combine the rhubarb, water, and sugar. Cook over medium heat until the rhubarb is soft, about 10 minutes.

Remove from heat and let cool.

Once cooled, transfer the rhubarb mixture to a blender or food processor. Add the lemon juice and blend until smooth.

Pour the rhubarb mixture into a shallow dish and freeze for 4 hours, or until firm.

Take the frozen rhubarb mixture out of the freezer and break it up into chunks using a fork.

In a blender, blend the frozen rhubarb chunks with the lemon-lime soda until slushy.

Serve immediately in glasses or bowls.