for Diana:
22 Servings Prep: 40 min. + freezing
Ingredients
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
Directions
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.
Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months.
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. Yield: 22 servings (1 cup each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts: 1 serving equals 179 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 46 g carbohydrate, 1 g fiber, 1 g protein