Rhubarb Slush

Brenda Cox

Ingredients

  • 2 cup sugar
  • 8 cups water
  • 3 cups diced rhubarb
  • 1 pkg frozen strawberries
  • ½ cup lemon juice
  • 26 oz. alcohol
  • small strawberry jello

Directions

  1. Boil 20 minutes. Put through colander. Save liquid Put pulp through blender. Blend to liquid and add to liquid. Add 26 oz. alcohol and one small strawberry jello. Mix and freeze. Serve with soda water