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.
