From the kitchen of Liz Smith

4 Cups Rhubarb, Sliced	3 Tablespoons Lemon Juice
2 Cups Sugar	5 To 7 Drops Red Food Coloring,
2 Cups Water	-Optional
3 Cups Miniature Marshmallows	2 Cups Whipping Cream, Whipped

In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the rhubarb is soft. Stir in marshmallows, lemon juice, and food coloring; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour. Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.