8 cups chopped rhubarb
2 cups sugar
8 cups water
4 oz strawberry jello
Boil rhubarb, sugar, and water for 10 - 15 min. Strain and discard pulp. Add jello. Cool first on counter, then freeze. Serve partially thawed with equal portion 7-Up or Ginger Ale.
Makes about 10 cups of slush.
