Strawberry Rhubarb Slush

Strawberry Rhubarb Slush:

20 cups chopped rhubarb

32 oz package strawberries (about 4 cups)

4 cups sugar

1 cup Lemonade powder (I used Country Time) OR 1 can frozen pink lemonade 

16 cups water

1 small package strawberry jello

1/2 -1 cup lemon juice

In a large pot, bring the rhubarb, strawberries, sugar, lemonade powder and the water to a boil. Reduce heat; simmer for 1/2 -1 hour or until rhubarb in very tender. This smells so good as it is cooking! Press through a sieve; discard pulp. Stir in  lemon juice and jello until dissolved.Transfer into 2 ice cream pails and freeze, stirring occasionally until firm.

To serve combine equal amounts of frozen rhubarb mixture and ginger ale or sprite. Optional: Desired amount of vodka may also be added.