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Rhubarb Slush

10 c. rhubarb, diced
10 c. water
6 oz. pkg. strawberry Jello
3 c. sugar
1/2 c. lemon juice
7 Up

Cook rhubarb in water. Put through strainer to remove pulp. Add Jello, sugar and lemon juice. Freeze. To serve: combine 1/2 cup of slush with 1/2 cup 7 Up.


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