Rhubarb Sauce With Strawberry Jello Recipes

STRAWBERRY RHUBARB SAUCE

Steps:

• Mix all in a medium saucepan.
• Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

RHUBARB PIE WITH STRAWBERRY JELLO

Steps:

• Preheat oven to 350 degrees F.
• Place diced rhubarb in unbaked pie crust.
• Sprinkle dry strawberry jello mix over top rhubarb in crust.
• In a bowl, mix flour, sugar and ground cinnamon.
• Add melted margarine, and stir to form a crumble.
• Sprinkle crumble over rhubarb.
• Bake for 50 minutes.
• Let cool completely before cutting and serving.

RHUBARB SAUCE WITH STRAWBERRY JELLO

Steps:

• Add the rhubarb, water and sugar to a saucepan. Heat over medium heat until boiled. Let simmer for 5 minutes or until the rhubarb is tender and broken down.
• Remove from the heat and stir in the package of strawberry jello. Let cool. Store in the refrigerator.

STRAWBERRY RHUBARB SAUCE

Steps:

• Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

RHUBARB SAUCE

Steps:

• Place rhubarb, water, and sugar in a saucepan. Bring to a boil; reduce heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix. Remove from heat and cool to room temperature, about 30 minutes.
• Pour rhubarb sauce into a bowl. Cover and place in the refrigerator.

STRAWBERRY-RHUBARB SAUCE

Steps:

• Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
• In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

SIMPLE STRAWBERRY RHUBARB GELATIN

Steps:

• In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.