¾ cups sugar

3 envelopes unflavored gelatin

3 cups sliced rhubarb

1 cup water

1 cup apple juice

1 can frozen pink lemonade concentrate, thawed

1 bottle (2 liters) lemon-lime soda

In a saucepan, combine sugar and gelatin.  Mix well and add the rhubarb. Cook over medium heat until sugar is dissolved and rhubarb is tender.  In a blender, mix together the rhubarb sauce, water, apple juice and undiluted lemonade.  Pour into a freezer container and freeze until firm.  Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 cup into a glass and fill with soda.  To serve a group, place all of mixture in a large pitcher or punch bowl, add soda and stir

Serve immediately.  Makes 10 servings.

Courtesy of Peggy Daugherty

Peggy writes: "This is always in the freezer ready for a visit from the grandchildren. Into the blender goes three bags of frozen sauce, a cup of ice cubes, and frozen lemonade.  Add apple juice until I get that 'smoothie' texture Then into a glass with soda over the top."