8 c. rhubarb, diced
2 c. sugar
2 qt. water
1 (12 oz.) lemonade concentrate, frozen
1 sm. pkg. strawberry Jello
1 c. vodka (optional)

Simmer rhubarb and water 15 minutes. Drain, keeping juice. Add sugar, Jello and lemonade. Stir well. Add vodka, if desired. Freeze in 5 quart ice cream pail and stir occasionally during the freezing process. To serve, scoop slush in glasses and add 7 Up or strawberry pop. It also makes a very good float with a scoop of ice cream.