Rhubarb Cooler
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 cups chopped rhubarb
- 1⁄4 cup water
- 1 1⁄4 cups sugar
- 1 (3 ounce) package raspberry gelatin powder
- 1 (13 ounce) can evaporated milk, chilled
directions
- Cook rhubarb and water until rhubarb is tender.
- Add sugar and gelatin and stir until dissolved.
- Set aside to cool.
- Whip chilled milk to whipped cream consistency.
- Add cooled rhubarb mixture to whipped milk and refrigerate.
- Serve chilled.
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RECIPE SUBMITTED BY
Charlotte J
United States