Strawberry Rhubarb Gelatin Cups
From Kraft. Raspberry or cherry jello also works. Cook time includes chilling time.
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DIRECTIONS
- Toss rhubarb with sugar in a 3- or 4-quart saucepan and pour water over top.
- Bring to a boil on medium heat, stirring occasionally. Once boiling, cook 2-3 minutes, stirring often, until rhubarb is tender. Remove from heat.
- Add dry gelatin and stir 2 minutes or until completely dissolved. Pour into dessert cups.
- Refrigerate 3 hours or until firm.
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