Rhubarb Marlow
1 cup sweetened stewed rhubarb 24 marshmallows 1 cup whipping cream Pink coloring, if desired
Heat rhubarb, add marshmallows, and stir over low heat until just melted. Cool. If mixture is very sweet, add lemon juice to give the desired tartness. Chill until thick and syrupy; then whip cream until stiff and fold into rhubarb mixture. Turn into freezing tray of mechanical refrigerator and freeze without stirring. If desired, whipped cream may be tinted delicately pink before adding to the fruit mixture. 5 servings |