Wednesday, May 25, 2011
Rhubarb Cream Dessert
Smooth and creamy--serve in dessert dishes or as a pie.
4 cups sliced fresh rhubarb
1/4 cup water
3-oz. pkg. strawberry or raspberry flavor gelatin
3/4 cup sugar
10-oz. pkg grozen strawberries or raspberries
1 pint (2 cups) vanilla ice cream
In saucepan, combine rhubarb and water; bring to boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat. Stir in gelatin and sugar until disolved. Add frozen strawberries or raspberries and ice cream; allow to thaw stirring occasonally. Pour into individual serving dishes. Refrigerate until firm, several hours. 4 servings.
Rhubarb Cream Pie: Pour mixture into baked 9" pastry shell. Refrigerate at least 6 hours.