Rhubarb Slush

**Admin** Sun Sep 20, 2009 8:26 pm

Rhubarb Slush

8 C. diced fresh or frozen rhubarb
1 (16 oz) pkg. unsweetened strawberries
3 C. sugar
8 C. water
1 (3 oz) pkg. strawberry gelatin
1/2 C. lemon juice
11 C. ginger ale chilled
rhubarb curls, optional

In a Dutch oven bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.

Transfer to a freezer container and freeze stirring occasionally until firm. May be frozen up to 3 months.