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.