Frozen Rhubarb Salad
- 1 c. diced rhubarb
- 2 Tbsp. water
- 1/4 c. sugar
- 1 can (8 3/4 oz.) crushed pineapple
- 1 (3 oz.) pkg. cream cheese, softened
- 1/4 c. sugar (optional)
- 1 Tbsp. lemon or lime juice
- few drops red food coloring
- 1 c. miniature marshmallows
- 1 c. whipping cream, whipped
- Combine rhubarb, water and 1/4 cup sugar in small saucepan. Cover.
- Cook 3 minutes or until rhubarb is tender, stirring now and then.
- Cool to room temperature.
- Combine rhubarb and pineapple. Drain mixture, reserving 1/4 cup of fruit syrup.
- Beat cream cheese with 1/4 cup sugar, lemon juice, dash of salt and reserved syrup. Stir in drained rhubarb, pineapple and marshmallows.
- Fold in whipped cream.
- Stir in food coloring to make pretty pink.
- Place in mold and freeze.
rhubarb, water, sugar, pineapple, cream cheese, sugar, lemon, coloring, marshmallows, whipping cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=768677 (may not work)