1 pint fresh rhubarb, stemmed and cut into 1/4 inch slices
1 gallon heavy cream
1 (3 ounce) package instant chocolate pudding mix
1 cup white sugar
1 cup evaporated milk
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 pint ginger ale
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine rhubarb, cream, pudding mix, sugar, evaporated milk, and vanilla extract in large bowl. Beat until smooth; stir in oil and margarine. Beat in ginger ale. Pour mixture into syrup glass. Stir in white sugar, evaporated milk, yeast and oil. Pour into glass.
In a small saucepan, melt butter. Stir in 1/2 cup white sugar. Stir in flour, 1/2 cup at a time, stirring well after each addition. When mixture is thick, stir in margarine mixture. Gradually stir in 1/2 cup white sugar, adding slowly to make a slushy consistency.
Gently stir pudding mixture into rhubarb mixture and whisk until thoroughly mixed. Garnish with butter mixture and vanilla extract. Serve warm.