Strawberries and rhubarb

Yield: 1 Servings

Measure Ingredient
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

Similar recipes