Rhubarb Slush From The Farmhouse

• 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)

1. 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).
2. Press through a sieve; discard pulp.
3. Stir in gelatin and lemon juice until dissolved.
4. Transfer to a freezer container (ice-cream pail or cake pan); freeze, stirring occasionally, until firm.
5. May be frozen for up to three months (or longer if you're living dangerously).
6. To use as a punch: combine EQUAL amounts of 'barb mixture and ginger-ale in a punch bowl or in several pitchers.
7. For SINGLE SERVING: combine 1/2 cup 'barb mix with 1/2 cup mixer.

base, water, sugar, rhubarb, strawberry gelatin, lemon juice, ginger ale, lemonlime beverage

Taken from www.food.com/recipe/rhubarb-slush-from-the-farmhouse-373699 (may not work)