Rhubarb Ice

Yield: enough to fill 12 punch cups

Ingredients

• 4 cups rhubarb, diced
• 2 cups water
• 2 cups granulated sugar
• Chilled ginger ale

Instructions

1. Combine water and sugar in a large saucepan.
2. Add rhubarb to boiling syrup and cook until tender.
3. Strain rhubarb gently through a colander and freeze juice in ice cube trays.
4. To serve, break rhubarb ice up into a mush and spoon into glasses.
5. Top with chilled ginger ale.