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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Madison Middle School Ingredients:
3 cups rhubarb, cut in 1/2-inch pieces |
1 cup water |
1 (3 ounce) package raspberry jell-o gelatin |
1 cup sugar |
1 cup celery, diced |
1 cup nuts, chopped coarsely |
Directions:
1. Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.
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