4 c. cut rhubarb
2 c. water
2 c. sugar
Chilled ginger ale
Add cut rhubarb to boiling sugar-water syrup and cook until tender. Strain gently through a colander and freeze juice.
To serve, break rhubarb ice up into a mush and spoon into glasses. Top with chilled gingerale. Makes enough to fill 12 punch cups. Pulp may be used in pies, cobbler or a mousse.
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