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Rhubarb-Strawberry Ice Cream

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“I'm not sure where I got this recipe. It's a great way to use up the frozen rhubarb that you have to make room for this year's crop. Passive time is chilling time.”
READY IN:
8hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine rhubarb, sugar, water & strawberries in a pan.
  2. Bring to a boil, reducing for 10-15 minutes, stirring.
  3. Add marshmallows and lemon juice and cook until marshmallows are melted.
  4. Put mixture into a large mixing bowl and refrigerate at least 4 hours.
  5. In chilled bowl, beat whipping cream to soft peaks.
  6. Fold into the fruit.
  7. Add food coloring to make a soft pink color.
  8. Put into ice cream maker and mix.
  9. Freeze at least 4 hours.

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