Rhubarb Slush
From Shirley Tritz, Holy Rosary Catholic Church Cookbook, Graceville, MN
- 12 cups rhubarb coarsely chopped
- 9 cups water
- 2 cups sugar
- 1 box (3 oz) raspberry jello or strawberry
- 1 can (6 oz) frozen lemonade
Simmer rhubarb and water together for 30 minutes. Strain through colander, squeezing to remove as much juice from the pulp as possible.
Dissolve sugar and jello in juice. Add lemonade. Freeze, stirring every few hours to create the slushy texture.
To serve, mix ⅔ C slush with ⅓ C lemon-lime flavored soda or ginger ale. Also mixes well with vanilla ice cream.