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2 qts. chopped rhubarb
3 c. sugar
2 qts. water
1/2 c. lemon juice
Boil rhubarb and water until rhubarb is tender. Run through sieve and save juice, throw the pulp. Add sugar and lemon juice to the rhubarb juice.
Add: 1 (6 oz.) pkg. cherry Jello
Add: 1 c. vodka or 1 c. 7-Up


Mix and freeze. Stir after six hours. Takes 24 hours to freeze. Fill glass 1/2 slush and 1/2 7-Up.

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