Yield: 1 Servings
|1||Bag (14 oz - 16 oz) of frozen rhubarb, cut in pieces|
|1 pack||(16 oz) frozen strawberries with sugar|
|1 pack||Red jello; I use sugar free|
Put frozen rhubarb and frozen strawberries in a 2 qt saucepan, cover and simmer on very low heat til soft and mushy. Keep an eye on it and stir occassionally. When cooked thru, turn off heat, and mix in dry jello. I use a hand blender right in the pot to puree, altho I used to use a food processor before I got the hand blender. That's it. Turns out like slightly lumpy applesauce.
Posted to JEWISH-FOOD digest V97 #249 by MUFFYMOM@... on Sep 14, 1997