Lunch: Rhubarb Pear Gelatin Recipe
Ingredients
2 packages (6 ounces each) strawberry gelatin
2 cups miniature marshmallows, divided
4 cups sliced fresh or frozen rhubarb
2 cups water
2/3 cup sugar
2 cups cold water
1 can (15-1/4 ounces) sliced pears, drained and chopped
Instructions
Place gelatin and 1 cup marshmallows in a large bowl; set aside.
In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until rhubarb is tender. Remove from the heat; pour over marshmallow mixture, stirring to dissolve gelatin. Stir in the cold water, pears and remaining marshmallows.
Transfer to a 13-in. x 9-in. dish. Refrigerate for at least 6 hours or until firm.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
