You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. —Jan Douglas, Dent, Minnesota
Ingredients
- 4 cups sliced rhubarb
- 2 cups sugar
- 2 cups water
- 3 cups miniature marshmallows
- 3 tablespoons lemon juice
- 5 to 7 drops red food coloring, optional
- 2 cups heavy whipping cream, whipped
Directions
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
- Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
- Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
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