SIMPLE STRAWBERRY RHUBARB GELATIN RECIPE: HOW TO MAKE IT
Rhubarb lends a hint of natural tartness to this sweet salad shared by Opal Schmidt of Battle Creek, Iowa. As a fruity side dish, its vibrant color is sure to add eye-opening appeal to almost any meal.
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.
Nutrition Facts : Calories 262 calories, FatContent 5g fat (5g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 51mg sodium, CarbohydrateContent 52g carbohydrate (47g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
RHUBARB AND STRAWBERRY DUMP CAKE RECIPE | ALLRECIPES
An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.
Provided by JENORA
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
Nutrition Facts : Calories 247.8 calories, CarbohydrateContent 42.2 g, CholesterolContent 10.9 mg, FatContent 8.2 g, FiberContent 1.6 g, ProteinContent 2.8 g, SaturatedFatContent 3.1 g, SodiumContent 294.9 mg, SugarContent 27.5 g
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Calories 577 calories per serving
- In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.
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