Recipe by Deb's Cookin
This is the next best thing to Strawberry Rhubarb Pie and a great way to use all the rhubarb coming in from the garden. You can use fresh or frozen strawberries or rhubarb so you can enjoy it all year long. I like to use sugarfree jello, but the regular jello works as well.
- 4 cups rhubarb
- 1 1⁄2 cups water
- 1⁄2 cup sugar
- 2 (3 ounce) packages sugar-free strawberry gelatin
- 1 cup orange juice
- 1⁄4 teaspoon orange peel, grated
- 2 cups strawberries
Directions See How It's Made
- Dice the rhubarb, or use frozen diced rhubarb and place with the water and sugar in a saucepan over medium heat bringing to a boil. Cook uncovered until rhubarb is tender, about 6 to 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in sliced stawberries. Pour into a 2 quart bolw; chill until set. If desired, garnish with a dollop of whip topping and fresh strawberries.