• In a medium saucepan, place the cut-up rhubarb and water until the rhubarb is tender, about 10 minutes.
• Remove the rhubarb pulp by straining. Discard pulp but save the juice/water in the saucepan.
• Add the sugar, Jell-O, and lemonade packets to the juice/water mixture. Stir until dissolved.
• Pour the mixture into a gallon-size container.
• Add additional water to the container to make 1 gallon of slush.
• You may pour your slush mixture into ice cube trays or freeze it directly in the larger container.
• Freeze for at least 12 hours prior to serving.

To Serve:

• Scrape out the slush to fill a drinking glass ⅔ rds full.
• Pour your preferred carbonated beverage.
• Stir and enjoy!