• Using a large pot, add the chopped rhubarb, sugar, water and lemon juice. Cook over medium heat, stirring often. Cook until the rhubarb is softened. Once the rhubarb is soft, scoop it into a strainer that is over a bowl. Using the back of a large spoon press all the juice out of the rhubarb. Discard the pulp. Add the squeezed juice into the pot with the other ingredients. Stir in the jello, mix well. Let the rhubarb syrup cool.

Storing the syrup

• Divide the syrup up into 4, 1 quart sized bags. Approx 2 cups per bag. Seal the bags. Place the bags in a bowl or plastic container and place in the freezer. Freeze overnight or until firm.

  Remove the bag from the freezer and let thaw on the counter for 20-30 minutes. Open the bag and put the partially frozen syrup into a pitcher. Mash the syrup with a spoon, add 1 liter of ginger ale to the rhubarb syrup. Mix well and serve.

Adding the strawberries

• Remove the frozen strawberries from the freezer. Let thaw on the counter for approx 30 minutes. Using a blender, puree the strawberries. Add to the rhubarb drink. Mix well.