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Submitted by: Jen Sell from Farmington, MN
Originally shared on the web 02/23/2011

8 c. rhubarb, sliced
2 qts. water
6-oz. pkg. strawberry gelatin mix
1/2 c. lemon juice
3 c. sugar
2 2-ltr. bottles lemon-lime soda, chilled

Combine rhubarb and water in a large pot; bring to a boil. Cook for 15 to 20 minutes. Strain, reserving juice. Add gelatin mix to juice; stir in lemon juice and sugar. Pour into an ice cream pail. Freeze, stirring every couple hours until set. Spoon slush into glasses, filling half full; pour soda over top, filling glass. Makes 25 to 30 servings.