Rhubarb Slushy

A family recipe from Julie Sperlich.

Getting ready: 15 min · Cooking: 30 min · Feeds: 20

Ingredients

• 12 cups chopped rhubarb
• 9 cups water
• 4.5 cups sugar
• 6 oz lemonade concentrate
• 1 package of raspberry jello
• 7-up

Directions

1. Cook rhubarb, water and sugar until mushy - 30 minutes.
2. Strain liquid into a 5 quart ice cream pail, discard the rhubarb.
3. Add lemonade concentrate and raspberry jello.
4. Mix well, cool.
5. Put into freezer.
6. To serve, put slushy into glass and add 7-up.

The story behind it

This is very, very good. My son keeps requesting it.