| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | Bag, 14 oz – 16 oz of | |
| frozen rhubarb cut in | ||
| pieces | ||
| 1 | 16 oz frozen strawberries | |
| with sugar | ||
| 1 | Red jello, I use sugar free |
INSTRUCTIONS
1997 Put frozen rhubarb and frozen strawberries in a 2 qt saucepan, cover and simmer on very low heat til soft and mushy. Keep an eye on it and stir occassionally. When cooked thru, turn off heat, and mix in dry jello. I use a hand blender right in the pot to puree, altho I used to use a food processor before I got the hand blender. That's it. Turns out like slightly lumpy applesauce. Posted to JEWISH-FOOD digest V97 #249 by MUFFYMOM@aol.com on Sep 14,
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 38mg
Potassium: 4.4mg
Carbohydrates: 87.5g
Fiber: <1g
Sugar: 53g
Protein: 0g