Rhubarb Marshmallow Sherbet
Ingredients:

  • 32 marshmallows

  • ½ cup pineapple juice

  • 1½ cups unsweetened rhubarb sauce

    •

  • Dash of salt

  • 1 teaspoon lemon juice

    		•
    Directions:
    Place marshmallows and 2 tablespoons pineapple juice in saucepan.  Heat slowly, folding over and over until marshmallows are half melted.  Remove from heat and continue folding until mixture is smooth and fluffy.  Cool mixture slightly, then blend in rhubarb sauce, remaining pineapple juice, salt and lemon juice.  Freeze, stirring several times during freezing period.  Serves 6.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us