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Rhubarb Ice Cream

4 cups sliced rhubarb
2 cups sugar
2 cups water
3 cups mini marshmallows
3 Tbls. lemon juice
2 cups whipping cream-whipped
5-7 drops red food coloring (opt)

In saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 min. or until the rhubarb is soft. Stir in marshmallows, lemon juice and food coloring, cook and stir until marshmallows are melted. Cover and refridgerate for 1 hour. Fold in whipped cream. Transfer to a freezer container and freeze for up to 2 months. Remove from freezer 15 min. before serving. Makes about 2 quarts

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