Ingredients
4 cups sliced rhubarb2 cups sugar2 cups water3 cups miniature marshmallows3 tablespoons lemon juice5 to 7 drops red food coloring, optional2 cups heavy whipping cream, whipped
Preparation
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.
