2 c. diced rhubarb
1/3 c. sugar
1/4 c. water
1 1/2 c. miniature marshmallows
Several drops red food coloring
2 c. frozen whipped dessert topping (thawed)

In a saucepan, combine rhubarb, sugar and water. Cover and simmer 10 minutes or until rhubarb is tender. Add marshmallows. Cook and stir over low heat until melted. Stir in food coloring. Chill. Fold in dessert topping. Spread mixture in 3 cup freezer tray. Freeze and cut in cubes to serve.

I usually double this and use a Tupperware ice cream container to freeze it in.