Cook 8 cups rhubarb and 8 cups water until rhubarb is tender; strain.

Put strained juice into kettle; add:

2 c. sugar
3 oz. pkg. strawberry or raspberry Jell-O
1/2 tsp. lemon juice

Stir until Jell-O and sugar are dissolved (over medium heat). Pour into 2 quart containers or smaller, freeze.

When ready to use, put frozen mixture into punch bowl; add 2 quarts ginger ale. Serve.