4 cups chopped or frozen rhubarb
1 1/2 c. suger
1/2- 1 c. fresh or frozen rasperies
2 c. water
1 quart ginger ale
Bring the first four ingredients to a boil. Reduce heat and simmer until rhubarb is tender- about 5 minutes. Strain and reserve liquid. Freeze. To serve, spoon 1/3 c. slush mix into each glass. Pour 1/3 c. ginger ale over each. Swoosh each with an electric mixer made for individual drinks. Garnish with fresh mint leaf.