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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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You don't need an ice cream freezer to make this rich refreshing treat from Jan Douglas, Dent, Minnesota. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me, Jan jots. 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:
1. 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.
2. Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
3. 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. Yield: about 2 quarts.
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