Rhubarb berry delight
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Rhubarb -- diced |
| 2 | cups | Frozen strawberries -- or |
| Fresh | ||
| 1½ | cup | Sugar -- divided |
| 1 | pack | Gelatin -- raspberry 6 oz |
| 2 | cups | Boiling water |
| 1 | cup | Milk |
| 1 | Envelope gelatin -- | |
| Unflavored | ||
| ¼ | cup | Cold water |
| 1½ | teaspoon | Vanilla extract |
| 2 | cups | Sour cream -- 16 oz |
Directions
In a saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit is tender. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in fruit; set aside. In another pan, heat milk and remaining sugar over low until sugar is dissolved. Mean while, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from the heat; add vanilla. Cool to lukewarm; blend in sour cream. Set aside at room temperature. Pour a third of the fruit mixture into a 3 qt. bowl; chill until almost set.
Spoon a third of the sour cream mixture over fruit; chill until almost set. Repeat layers twice, chilling between layers if necessary. Refrigerate until firm, at least 3 hours. Yield 12 servings.
Recipe By : Taste Of home