Rhubarb Slush

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

In large saucepan or stockpot 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. 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 c. slush and 1/2 c. ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately. 22 servings (1 cup each)
*If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in colander but do not press liquid out.