Ingredients
8 cups sliced fresh or frozen rhubarb8 cups water3 cups sugar1/2 cup lemon juice1 package (3 ounces) strawberry gelatinLemon-lime soda, optional
Preparation
In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze.
To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.
