Ingredients:
4 cups of fresh rhubarb, sliced into 1-inch segments
1.5 cups sugar
1 cup of heavy whipping cream
3 tablespoons of water
1 packet of strawberry jello (3 ounces)
4 cups of tiny marshmallows
Instructions:
1. In a saucepan over medium heat, combine rhubarb, sugar, and water. Cook for 10-15 minutes until rhubarb is tender.
2. Remove from heat and stir in strawberry jello and marshmallows until fully mixed. Let it cool in fridge.
3. In a separate bowl, whip the heavy cream until soft peaks form.
4. Fold the whipped cream into the rhubarb mixture gently.
5. Transfer to a serving bowl or individual dessert cups. Cover and refrigerate for at least 2 hours to set.
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