Step 1

Chop the rhubarb into small chunks.

Step 2

Place the stalks in a large pot, add water, sugar, and lemon and bring to a boil. Boil for 20 minutes.

Step 3

Strain the pulp through a mesh colander and save the liquid. Discard the pulp.

Step 4

Add the liquid back to the rinsed pot and bring it back to a boiling state and add the jello powder.

Step 5

Stir until dissolved.

Step 6

Remove from the pot from the heat.

Step 7

Add the mixture to a food processor or blender, stir in the apple juice and lemonade concentrate.

Step 8

Pour into a container; cover and place in the freezer until firm. Let it stand at room temperature for 45 minutes and then break the ice apart, so you have half liquid and half-ice - in other words, a slush.

Step 9

Add a splash of vodka or your other liquor of choice.