Ingredients

4 cups fresh rhubarb (1 1/3 pounds)
2 cups water
2 cups sugar
Ginger ale, chilled

Directions

Wash rhubarb, cut into 1-inch lengths. Combine with water and sugar in medium saucepan; cook until tender. Strain thoroughly, but do not press pulp through. Freeze juice. (Use drained rhubarb for sauce, pie or cobbler.) When ready to serve, break up ice and mash a little. Spoon slushy ice into punch cups or bowl and top with chilled ginger ale. Recipe from "Making Magic," a new collection of recipes from members of the University of Utah Virginia Tanner Creative Dance Program and the Children's Dance Theatre.