A St. Anthony's Thanksgiving story

Date: 6/20/2011

Strawberry Rhubarb Everything

A healthy taste of summer

Submitted to TalkDiabetes by Cliff Duever 

Ingredients:

2 16oz. Bags Frozen Unsweetened Sliced Rhubarb {Schnucks}

2 Small Boxes Strawberry Flavor Sugar Free JELL-O

¼ Cup Splenda

4 Cups Water {Separated}

Place 3 Cups water into stock pot {using high sides to prevent splatter}. Add frozen rhubarb, stirring lightly to gently break up frozen pieces. Cover and bring to boil.

In the interim, place 1 Cup water in microwave and bring to boil. Remove and immediately dissolve both Splenda and Jell-O in the separate cup of boiled water. Set aside.

When rhubarb begins to boil, remove lid and turn heat down; simmer for approximately 3 minutes,stirring occasionally.

Remove mixture from heat. Immediately pour in dissolved Splenda/Jell-O liquid. Stir to combine.

Let stand uncovered for approximately 30-45 minutes, to let some of the steam escape. Pour into Rubbermaid-type container, add lid and place in refrigerator.

Mixture is best when allowed to be refrigerated at least 8 hours before first serving, allowing the gelatin to thicken.

Stir mixture thoroughly before its first serving; keep refrigerated.

This recipe can be used as a “pudding” all by itself, or can be served over strawberries and other fruits of your choice. The pudding can be put over cottage cheese; served on pancakes and waffles, poured over pound cake or angel food cake. . . . .you can use your imagination.

If you find the mixture too thin/thick/sour/sweet to your taste, simply add or subtract the amount of water and/or Splenda accordingly. Recipe can be made with 4 Cups of fresh rhubarb if desired.

Recipe can be simply divided, or increased based on the amount of rhubarb used.

Great for those who specifically watch both their sugar and/or fat intake . ..just plain refreshing for everyone who likes the garden gift combination of strawberry and rhubarb.

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