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Rhubarb Slush

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.