A refreshing and tangy frozen rhubarb slush, perfect for hot summer days and ideal for serving as a cool beverage or light dessert.

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In a large saucepan, combine the chopped rhubarb, water, and sugar. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes, or until the rhubarb is very soft.
Remove from heat and strain the mixture through a fine mesh strainer, discarding the solids. Allow the liquid to cool completely.
Stir in the lemon juice and thawed lemonade concentrate into the cooled rhubarb liquid.
Pour the mixture into a large freezer-safe container and freeze for several hours or overnight, stirring occasionally to break up ice crystals if you want a smoother slush.
To serve, scoop the frozen rhubarb slush into glasses and top each serving with a splash of ginger ale or lemon-lime soda. Stir gently and enjoy immediately.