- 1 lb. (4 cups) rhubarb cut in 1-inch pieces or 1 pkg. frozen rhubarb
- 1/2 granulated sugar
- 1/4 water
- 1 (3 oz.) pkg. strawberry gelatin
- 1 (8 oz.) carton whipped topping
- 1/4 cold water
In saucepan combine, rhubarb, sugar and 1/4 cup water. Bring to boil; stirring often. Cover and cook over medium-high heat 8 to 10 minutes. Add gelatin; continue to cook and stir until gelatin is dissolved. Stir in 1/4 cup cold water. Chill until partially set. Fold in whipped topping. Spoon into sherbet cups and chill.
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