Rhubarb-Strawberry Ice Cream

(from Lucianolinda’s recipe box)

Source: Relish magazine

Categories: frozen dessert

Ingredients

  • 3 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (do not thaw)
  • 2 cups sugar
  • 2 cups water
  • 1 cup sliced fresh strawberries
  • 3 cups miniature marshmallows
  • 3 Tbsp. lemon juice
  • 2 cups whipping cream
  • Red food coloring (optional)

Directions

  1. In a 4-quart Dutch oven combine rhubarb, sugar, water and strawberries. Bring to boiling, reduce heat. Simmer, uncovered, 10 to 15 minutes or until fruit is very tender, stirring occasionally. Reduce heat. Add marshmallows and lemon juice.
  2. Cook and stir until marshmallows are melted. Transfer to a very large mixing bowl, cover. Refrigerate 4 hours or overnight until completely chilled.
  3. In a chilled large mixing bowl beat whipping cream with an electric mixer until soft peaks form. Fold cream into chilled fruit mixture. Stir in food coloring drop by drop to reach desired color.
  4. Freeze ice cream mixture in a 4 or 5 quart ice cream freezer according to the manufacturer’s directions. Transfer to a freezer container. Cover and freeze about 4 hours or until firm.

  5. makes about 10 cups

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