Cook 8 cups cut-up rhubarb with 8 cups water until done. Strain; add 2 cups sugar, 1 (3 ounce) package strawberry or raspberry jello and 1/2 teaspoon lemon juice. Heat to melt sugar and jello.

Freeze in 2-quart Cool Whip containers. Put frozen punch in a punch bowl and add 2 quarts gingerale. Serve.