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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Litchfield, Connecticut, Helen Ward O'Key writes, I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite. Ingredients:
3 cups chopped fresh or frozen rhubarb (1/2-inch pieces) |
1 cup water |
2 packages (3 ounces each) strawberry gelatin |
1 cup sliced fresh or frozen strawberries |
1 envelope whipped topping mix (dream whip) |
1 graham cracker crust (9 inches) |
whole fresh strawberries |
Directions:
1. In a saucepan, bring rhubarb and water to a boil; remove from the heat. Add gelatin and stir until dissolved; cool. Stir in sliced strawberries; chill until it begins to thicken.
2. Prepare whipped topping according to package directions; fold half into rhubarb mixture. Pour into crust. Chill 2 hours or until firm.
3. Top with remaining whipped topping and whole strawberries. Yield: 6-8 servings.
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