Prep 24 hrs
Cook 30 mins
Better Homes and Gardens, February 2005. This looked so good I didn't want to lose it. This is erinhill77's recipe. She was the grand prize winner so all glory and honors go to her. God bless creative people. Try this recipe; it rocks; read her review.
- Combine rhubarb, sugar, water, and strawberries in a saucepan.
- Bring to a boil; reduce heat and simmer for 15 minutes until fruit is tender, stirring occasionally.
- Reduce heat; 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.
I am so glad you enjoy this recipe. I submitted this recipe to the BH&G recipe contest in 2005 and, to my surprise, won not only the category, but the entire year. I'm pretty sure I need to whip up a batch - my rhubarb is HUGE this year!!!
Great recipe! Easy to slam together & chill overnight - then just whip the cream & go! Amazing texture - not at all gummy as I worried - smooth & creamy, Added a 1/2t of lemon zest as I was a little short on rhubarb. Total keeper recipe! Served alongside a pig pickin' cake & it was deeeelicious! Did add some red food coloring to enhance the lovely pinkness.
Thanks for sharing Dienia!
Tere aren't enough stars on the scale for this recipe (Mr B gave it 8 out of 5!). Easy to make and tastes fabulous. I didn't refrigerate overnight at step 5, but I did let the mixture chill completely. The recipe makes way too much for my little ice cream mixture to cope with, so I just froze this in the freezer. You will need to allow at least 8 hours freezing time if you do it this way. Thanks Dienia for a great recipe.