GETTING READY
1 Wash the rhubarb stalks well.
2 Trim off both ends.
3 If the stalks are thick, run the potato peeler down the stalks to remove any tough fibers.
4 Cut into small pieces.

MAKING
5 In a heavy bottomed enameled fireproof casserole dish or stainless steel saucepan, put the rhubarb stalks with 2 1/4 cups water.
6 Bring to a boil.
7 Cover, and simmer gently for 25 minutes over low heat.
8 Transfer to a food processor jar and blend to puree.
9 Pour into a measuring jug, and add a little water if necessary to make the volume up to 1 3/4 cups.
10 Return back into an enameled or stainless steel casserole dish or saucepan.
11 Add the sugar, and stir over moderate heat until it has totally dissolved.
12 Boil the rhubarb puree gently, uncovered, for about 6 minutes or until a candy thermometer registers 425°F .
13 Remove from the heat and allow to cool.
14 Place in the refrigerator and chill.

SERVING
15 In a large, tall glass, pour 1/2 cup of the rhubarb and fill up with chopped ice.
16 Garnish with the cocktail cherries and mint.
17 Place the glasses on small plates with long handled ice cream soda spoons.

TIP
You can also choose to freeze the cooled rhubarb mixture in an ice cream maker or in a shallow bowl, stirring at intervals.