Frozen Rhubarb Slush

• 8 cups diced fresh or frozen rhubarb
• 1 package (16 ounces) frozen unsweetened strawberries
• 3 cups sugar
• 8 cups water
• 1 package (3 ounces) strawberry gelatin
• 1/2 cup lemon juice
• 11 cups ginger ale, chilled
• Rhubarb curls, optional

1. In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.
2. Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.
3. To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.

frozen rhubarb, strawberries, sugar, water, strawberry gelatin, lemon juice, ginger ale, rhubarb curls

Taken from www.tasteofhome.com/recipes/frozen-rhubarb-slush/ (may not work)