| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 |
lg |
Stalks rhubarb |
| 1/2 |
c |
Water |
| 1 |
pk |
Diet strawberry gelatin |
| 1 |
c |
Fresh strawberries; halved and sliced |
| 4 |
pk |
Equal; (artificial sugar sweetener) |
INSTRUCTIONS
Cut off leaves and stem ends from rhubarb..Wash thoroughly..Dry well. If
rhubarb is young, the skin is tender and will not need to be peeled..If
skin is tough, peel rhubarb. Cut rhubarb into 1/2- inch pieces..Place in
large saucepan with water. Bring to a boil..Lower heat and simmer, covered,
for 15 minutes. Stir in gelatin and strawberries..Remove from heat and cool
10 minutes..Stir in Equal. Spoon into sterilized jars..Chill until
set...Keep refrigerated.
Makes about 2 cups..Calories: 3 per tbs. Diabetic exchanges per serving: up
to 6 tablespoons free.
Posted to JEWISH-FOOD digest by rbusman@juno.com (RITA BUSMAN) on Sep 9,
1998, converted by MM_Buster v2.0l.
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