Strawberry Rhubarb Dessert
When I think about strawberries, the first thing that comes to mind is serving them fresh with whipped cream. But since not everyone eats them fresh, here’s a quick recipe using frozen ones. We save this dish for Pesach, but don’t make yourself wait a year to eat this. Serve it as a refreshing summer dessert.
YIELDS 10 DESSERT PORTIONS
- 1 16–24-oz (450–680-g) bag frozen strawberries
- 1 bag 16-oz (450-g) frozen rhubarb
- 1 3-oz (85-g) pkg berry-flavored Jell-o mix
Put the strawberries and rhubarb in a pot. Add a small amount of water to the bottom of the pot so it doesn’t burn. Bring to a slow boil and cook over medium heat until the produce is melted and soft.
Add the Jell-o mix and stir. Taste the mixture to see if it’s sweet enough. If it’s not, feel free to add a few tablespoons of sugar.
Remove from heat and let cool. I prefer to serve it chunky, but if you want it smoother, feel free to puree with an immersion blender.
(Originally featured in Family Table, Issue 695)
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