Ingredients :
- 4 cups fresh rhubarb, sliced into
- 1″ pieces
- 3 tablespoons water
- 1 1/2 cups sugar
- 1 3-ounce package strawberry jello
- 4 cups miniature marshmallows
- 1 cup whipping cream
Directions:
- Prepare the Rhubarb Mixture: In a large saucepan, combine the fresh rhubarb, water, and sugar.
- Cook over medium heat until the rhubarb is tender, typically about 10 minutes.
- Stir occasionally to prevent sticking.
- Incorporate the Jello and Marshmallows: While the rhubarb mixture is hot, add the strawberry jello and miniature marshmallows.
- Stir vigorously until the jello and marshmallows are fully dissolved and incorporated into the mixture.
- This step adds a burst of fruity flavor and enhances the creamy texture.
- Chill the Mixture: Transfer the rhubarb mixture to a bowl and cover it.
- Refrigerate the mixture until it is completely cooled. Chilling allows the flavors to meld together and ensures the fluff sets properly.
- Whip the Cream: In a separate large bowl, whip the whipping cream using a hand mixer until stiff peaks form. This step adds a light and airy texture to the fluff.
- Combine the Ingredients: Gently fold the whipped cream into the chilled rhubarb jello mixture until well combined. Be careful not to deflate the whipped cream – a gentle hand is key to maintaining the fluffiness.
- Chill and Serve: Return the rhubarb fluff to the refrigerator and chill until you’re ready to serve.
- The chilled fluff is best enjoyed cold, making it a refreshing dessert option for warm days.
