Rhubarb Ice Cream

Name: Rhubarb Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 2 quarts.
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

TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. + freezing YIELD: about 2 quarts.

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

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.

Nutrition Facts

1/2 cup: 236 calories, 11g fat (7g saturated fat), 41mg cholesterol, 17mg sodium, 35g carbohydrate (31g sugars, 1g fiber), 1g protein.

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