Rhubarb Slush

Chop rhubarb into 1-inch pieces, discarding any leaves and removing the outer skin if stringy.

Combine rhubarb and water in a large pot and bring to a boil over high heat.

Reduce heat to medium and simmer until rhubarb is completely tender and breaks apart easily, approximately 15 minutes.

Strain the cooked rhubarb through a fine-mesh sieve into a bowl, pressing gently to extract all liquid; discard the solids.

Stir sugar and lemon juice into the hot rhubarb liquid until the sugar dissolves completely.

Add the strawberry Jell-O powder to the rhubarb mixture and stir until fully dissolved.

Cool the rhubarb mixture to room temperature, then transfer to a freezer-safe container and freeze until slushy, about 3–4 hours.

Remove the rhubarb slush from the freezer and break it up with a fork to achieve a slushy consistency.

Pour vodka evenly over the frozen mixture and stir well to distribute throughout.

Divide the rhubarb slush evenly among serving glasses, top each with 1–2 ounces of 7-Up or Sprite, stir gently, and serve immediately.