Rhubarb-Strawberry Ice Cream

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: 8 hrs 20 mins
• Serves: 10

Ingredients

• 3  cups frozen rhubarb
• 2  cups sugar
• 2  cups water
• 1  cup strawberry
• 3  cups miniature marshmallows
• 3  tablespoons lemon juice
• 2  cups  whipping cream
•  red food coloring

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.