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Add a photoServings: 12
Ingredients
- 1 c. graham cracker crumbs
- 4 teaspoon sugar
- 3 tbsp. melted butter
- 3 c. diced rhubarb
- 1/2 c. sugar
- 1 (3 ounce.) pkg. strawberry Jello
- 1 c. boiling water
- 1/2 c. sugar
- 1/4 c. flour
- 1 c. lowfat milk
- 1 teaspoon vanilla
- 2 tbsp. cool water
- 2 teaspoon unflavored gelatin
- 2 c. heavy cream, whipped
Directions
- Combine crumbs, sugar and butter. Press in bottom of 2 qt oblong casserole or possibly 8 inch spring form pan, greased on bottom only. Bake at 350 degrees for 7 min. Cold. Cover rhubarb with sugar; let stand 1 hour. Simmer in saucepan till limp. Drain, reserve liquid. Add in cool water to liquid to make 3/4 c..
- Dissolve gelatin (Jello) in boiling water. Stir in rhubarb liquid, refrigeratetill syrupy. Combine sugar, flour and lowfat milk. Boil 2 min or possibly till thick. Stir in vanilla and unflavored gelatin. Let stand 5 min. Mix in whip cream. Whip Jello mix till fluffy. Mix in rhubarb, 1/2 of whip cream mix. Alternately spoon strawberry mix and remaining whip cream into pan. Swirl with knife. Refrigerateovernight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 110 | 37% |
| Total Fat 12.52g | 16% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 202mg | 8% |
| Potassium 151mg | 4% |
| Total Carbs 44.26g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 30.18g | 20% |
| Protein 3.54g | 6% |
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