Place all of the rhubarb, water and sugar into a saucepan

Bring to a boil over medium heat - reduce to simmer with lid on for about 5 minutes

Rhubarb should be tender. Allow to cool for about 20 minutes

Place cooled rhubarb into a blender and puree

In a large freezer proof container - mix the puree and the rest of the ingredients

Freeze for several hours or overnight

About 1 hour before you are ready to serve the slush, pull it out of the freezer and let it start to thaw

Use a large spoon to chop up the thawed slush even more

Pour into a pitcher

Serve with strawberries - Delicious!