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Ingredients
| rhubarb (chopped): 3 cups (sliced) |
| granulated sugar: 2 cups |
| water: 2 cups |
| strawberries (whole): 1 cup (sliced) |
| lemon juice: 3 Tbl |
| miniature marshmallows: 3 cups |
| light whipping cream (fluid): 2 cups |
Better Homes and Gardens Erin Hill's Strawberry and Rhubarb Ice
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
30 min -
Servings
20 serving(s)
Tags
- Combine rhubarb, sugar, water and strawberries in a saucepan.
- Bring to a boil; reduce heat and simmer for 15 minutes until fruit is tender, stir occasionally.
- Reduce heat and add lemon juice and marshmallows; cook until marshmallows are melted.
- Remove to a large mixing bowl.
- Refrigerate overnight.
- In another chilled mixing bowl, beat the whipping cream until soft peaks form.
- Fold into fruit mixture; freeze the ice cream in an ice cream maker.