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.
Tip: If it looks like it’s going to be hot weather, whip up a basket full of hand fans for everyone to pick and choose from. Wallpaper scraps, fabric snippets and copies of handwritten recipes are perfect for arranging on posterboard. Use a spray adhesive to secure them, then glue on a paint stir-stick handle.
This Chrissy’s Ravishing Rhubarb Slush recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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