Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

When your garden is bursting with rhubarb and berries, make this fun frozen dessert.

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
cook:
10 mins
chill:
4 hrs
freeze:
4 hrs
total:
8 hrs 50 mins
Servings:
20
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven combine rhubarb, sugar, water, and strawberries. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until fruit is very tender, stirring occasionally. Reduce heat. Add marshmallows and lemon juice. Cook and stir until marshmallows are melted. Transfer to a very large mixing bowl. Cover and chill in the refrigerator 4 hours or overnight until completely chilled.

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  • In a chilled large mixing bowl beat whipping cream with an electric mixer until soft peaks form. Fold whipped cream into chilled fruit mixture. Stir in enough food coloring to reach desired color, if desired.

  • Freeze ice cream mixture in a 4- or 5-quart ice cream freezer according to the manufacturers directions. Transfer to a freezer container. Cover and freeze about 4 hours or until firm. Makes about 10 cups (twenty 1/2-cup servings).

Nutrition Facts

194 calories; fat 9g; cholesterol 33mg; saturated fat 6g; carbohydrates 29g; mono fat 3g; insoluble fiber 1g; sugars 25g; protein 1g; vitamin a 340.1IU; vitamin c 6.5mg; folate 4mcg; vitamin b12 0.1mcg; sodium 20mg; potassium 86mg; calcium 30.3mg.
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