Name: Rhubarb Marlow Recipe
Prep time: 25 min
Total time: 1 h 25 min
Yield: 5
Cuisine: A
Ingredients: 1 cup see recipe below, sweetened , stewed rhubarb; 24 marshmallows; 1 cup whipping cream; if desired pink coloring

Using stewed rhubarb to make this frozen dessert gives it a fabulous texture.

How To Make Rhubarb Marlow

An incredibly light and delicate desserts with a distinctive subtle sour from rhubarb! Serves as an incredible palate cleanser with a lot of similarities to mousse. Definitely a dessert dish surely anyone can enjoy.

1 cup rhubarb (see recipe below, sweetened , stewed )
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.
Cut off leaves of rhubarb and wash stalks thoroughly.
Do not peel unless the skin seems particularly tough, as the skin gives stewed rhubarb its attractive color.
Cut stalks in 1-inch pieces, add the sugar and water.
Cover kettle and cook slowly until rhubarb is tender.
Chill and serve plain or with cream.

How To Make Rhubarb Marlow

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Prep: 25 mins

Total: 1 hr 25 mins

Serves:

Ingredients

1 cup rhubarb, see recipe below, sweetened , stewed
24 marshmallows
1 cup whipping cream
pink coloring, if desired

Instructions

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.
Cut off leaves of rhubarb and wash stalks thoroughly.
Do not peel unless the skin seems particularly tough, as the skin gives stewed rhubarb its attractive color.
Cut stalks in 1-inch pieces, add the sugar and water.
Cover kettle and cook slowly until rhubarb is tender.
Chill and serve plain or with cream.