Rhubarb-Strawberry Ice Cream - cooking recipe

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

Preparation

Combine rhubarb, sugar, water & strawberries in a pan.
Bring to a boil, reducing for 10-15 minutes, stirring.
Add marshmallows and lemon juice and cook until marshmallows are melted.
Put mixture into a large mixing bowl and refrigerate at least 4 hours.
In chilled bowl, beat whipping cream to soft peaks.
Fold into the fruit.
Add food coloring to make a soft pink color.
Put into ice cream maker and mix.
Freeze at least 4 hours.