Rhubarb Season

It's rhubarb season. Head on over to your neighbor's house who has that huge rhubarb patch and beg and plead and do what ever you have to to gather (hord) yourself as much of that tart fruit as you can, because once you try this recipe you won't be able to get enough. The kids helped me freeze 6 gallons of rhubarb last week from a friend's garden and I am on the look out for more as well as impatiently waiting for mine to get bigger. Hmmmm.... where can we plant more rhubarb on this 40 acre plot??? It's good stuff my friends!

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Rhubarb Slushies
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8 cups rhubarb
8 cups water
3 cups sugar
1 lemon
1 package strawberry jello, additional 2 cups water
Sprite or 7-up
Strawberries, pineapple, etc., for garnish if desired.
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Wash and chop rhubarb. Cut lemon in half and squeeze out juice. Add rhubarb, lemon and juice, 8 cups water, and sugar to large pot. Bring to a boil, then simmer until rhubarb is soft.Strain, reserving all juice. Put pot back on the stove and add strawberry jello and additional 2 cups of water. When cool, pour into a 5 quart ice cream pail to freeze. To serve: fill glass 3/4 full of frozen rhubarb mix. Pour Sprite or 7-up to fill up the glass. Garnish with fruit as desired.