Tim made some rhubarb slush while I was in the hospital with Rugby. It was good, but super tart. Good thing it was a small batch. He tweaked his recipe and made one that is super good! Enjoy!
Tim's Rhubarb Slush
2 quarts rhubarb sauce (if you don't have that, see the note at the end)
1 envelope sugar free raspberry jello
1 can frozen lemonade concentrate
Blend together in a blender or food processor and freeze in an ice cream pail. Serve with some Sprite or Sundrop like you would for an alcoholic slush.
**Don't have rhubarb sauce? It's super easy to make! For this recipe, put 6 cups chopped rhubarb in a saucepan with 2 cups water and 2/3 cup sugar. Bring to a boil, then reduce heat and simmer until rhubarb is tender. COOL COMPLETELY before using it to make this recipe.