Rhubarb Slush

Rhubarb Slush

  • 12 cups chopped rhubarb
  • 2 c. sugar
  • 9 c. water
  • 6 oz. frozen lemonade
  • 1 pkg. sugar free raspberry or strawberry Jell-O

Bring to a boil the rhubarb, sugar and water. Simmer for one-half hour. Strain the juice into a large bucket with lemonade and Jell-O. Stir to dissolve Jell-O. Freeze. Thaw slightly to slush consistency and serve mixed with 7-Up or Ginger Ale.

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