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Rhubarb Ice



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


  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.

Makes enough to fill 12 punch cups.


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