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Rhubarb Ice Cream Recipe

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.

This recipe is:

Quick

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Rhubarb Ice Cream Recipe

Prep: 15 min. + chilling Cook: 10 min. + freezing

Yield: 16 Servings

15 10 25

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. Yield: about 2 quarts.

Nutritional Facts 1/2 cup equals 236 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 17 mg sodium, 35 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Rhubarb Ice Cream in Quick Cooking March/April 1999, p45