1 c. sugar
4 c. water
2 lbs. rhubarb, cut up (about 7 c.)
1 (28 oz.) bottle ginger ale

Simmer sugar and 1 cup water together for 10 minutes. Cool. Put the sliced rhubarb into a pan with remaining 3 cups of water. Bring to a boil and simmer until tender, about 15 minutes. Strain thru a wire sieve, saving juice and reserving pulp. (Sweetened pulp may be served later as a dessert with a dab of whipped cream on top.) There will be about 4 1/2 cups rhubarb juice. Add sugar syrup to rhubarb juice. Chill 2 to 3 hours. Pour into punch bowl and add strawberry ice ring mold. Just prior to serving add the ginger ale. (Mold 1" water, freeze, put 12 strawberries, add another 1" of water. Re-freeze then fill mold with water, re-freeze.) Yield: 20 punch cups.