Rhubarb Ice Cream

4 cups sliced rhubarb

2 cups sugar

2 cups water

3 cups mini marshmallows

3 Tbsp. lemon juice

5 to 7 drops red food coloring

2 cups whipping cream, whipped

In a saucepan, bring rhubarb, sugar, and water to a boil.

Reduce heat; cover and simmer for 10 to 12 minutes or until the rhubarb is soft.

Stir in marshmallows, lemon juice, and food coloring.

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 freezer 20 minutes before serving.

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