3 c. chopped rhubarb
1 c. water
1/3 c. sugar
1 c. apple juice
1 (6 oz.) can frozen pink lemonade
1 (1 liter) bottle lemon-lime soda

In large pan, combine rhubarb, water, and sugar; bring to a boil and reduce. Simmer 5 minutes until tender. Process in blender in batches until smooth. Add apple juice and lemonade. Pour into 8x8x2 inch pan. Cover and freeze several hours. Before serving, let stand at room temperature for 1/2 hour. Scoop out mixture into glasses and pour to fill with lemon-lime pop. 12 servings.