3 C sliced rhubarb
2 C sugar
2 C water
1 C sliced fresh strawberries
3 C mini marshmallows
3 T lemon juice
2 C whipping cream

Combine rhubarb, sugar, water, and strawberries in a saucepan.  Bring to a boil, reduce to simmer uncovered for 15 min.  Add marshmallows and lemon juice, stirring until marshmallows are melted.  Chill covered 4 hours or overnight.  In a chilled mixing bowl, whip the cream until soft peaks form.  Fold into chilled fruit mixture.  Add food coloring if desired.  Freeze in ice cream maker, harden in freezer until firm.  Makes about 10 cups.
Had to do two batches in my smaller machine at home.


This recipe is brought to you from the kitchen of the Latigo Dude Ranch.