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

1. Combine rhubarb, water and 1/4 cup sugar in small saucepan. Cover.
2. Cook 3 minutes or until rhubarb is tender, stirring now and then.
3. Cool to room temperature.
4. Combine rhubarb and pineapple. Drain mixture, reserving 1/4 cup of fruit syrup.
5. Beat cream cheese with 1/4 cup sugar, lemon juice, dash of salt and reserved syrup. Stir in drained rhubarb, pineapple and marshmallows.
6. Fold in whipped cream.
7. Stir in food coloring to make pretty pink.
8. 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)