| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bag (14 oz – 16 oz) of frozen rhubarb, cut in pieces |
| 1 |
pk |
(16 oz) frozen strawberries with sugar |
| 1 |
pk |
Red jello; I use sugar free |
INSTRUCTIONS
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, 1997
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