Rhubarb Slush From The Farmhouse - cooking recipe

Ingredients

Base
8 cups water
3 cups sugar
1 (16 ounce) package frozen unsweetened strawberries
8 cups diced rhubarb (fresh or frozen)
1 (3 ounce) package strawberry gelatin
1/2 cup lemon juice
Mixer
ginger ale (plain or flavored)
carbonated lemon-lime beverage (like Squirt or 50/50)

Preparation

In a large pot (or Dutch oven), bring water, sugar, berries & 'barb to a boil; reduce heat and simmer uncovered for 5-8 minutes (barb will be tender).
Press through a sieve; discard pulp.
Stir in gelatin and lemon juice until dissolved.
Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
May be frozen for up to three months (or longer if you're living dangerously).
To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.