Rhubarb Ice Cream Recipe

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Ingredients:

Serving

4 cups sliced rhubarb
2 cups sugar
2 cups water
3 cups miniature marshmallows
3 tbsp lemon juice
5 to 7 drops red food coloring, optional
2 cups heavy whipping cream , whipped

Directions:

In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
Stir in marshmallows, lemon juice and food coloring if desired; 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 the freezer 20 minutes before serving. Yield: about 2 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	121.43 Kcal (508 kJ)
Calories from fat	49.95 Kcal
		% Daily Value*
Total Fat	5.55g	9%
Cholesterol	20.55mg	7%
Sodium	8.92mg	0%
Potassium	102.4mg	2%
Total Carbs	18.27g	6%
Sugars	15.87g	63%
Dietary Fiber	0.61g	2%
Protein	0.63g	1%
Vitamin C	3.7mg	6%
Calcium	39.3mg	4%

Amount Per 100 g
Calories	128.72 Kcal (539 kJ)
Calories from fat	52.95 Kcal
		% Daily Value*
Total Fat	5.88g	9%
Cholesterol	21.78mg	7%
Sodium	9.46mg	0%
Potassium	108.55mg	2%
Total Carbs	19.37g	6%
Sugars	16.83g	63%
Dietary Fiber	0.65g	2%
Protein	0.67g	1%
Vitamin C	3.9mg	6%
Calcium	41.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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