Rhubarb Ice Cream Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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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