Rhubarb Ice

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

Combine water and sugar in a large saucepan. Add rhubarb to boiling syrup and cook until tender. Strain gently through a colander and freeze juice in ice cube trays.

To serve, break rhubarb ice up into a mush and spoon into glasses. Top with chilled ginger ale.

Makes enough to fill 12 punch cups.