Rhubarb or Cranberry Jello
2 c. rhubarb
1 pkg. Jello without sugar (raspberry, cherry, or strawberry)
1 1/4 c. water
Put rhubarb in saucepan with 1 cup water. Boil until fruit is soft. Add 1 package of Jello and stir until dissolved. Add 1/4 cup cold water. Stir and pour into individual dishes or a 1 1/2 quart casserole. Chill until set. Cranberries can be used in place of rhubarb.
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