Strawberry Rhubarb Crisp With Jello Recipes

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

STRAWBERRY RHUBARB CRISP WITH JELLO

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine the rhubarb, strawberries, jello and tapioca/cornstarch. In another bowl, combine the sugars, flour and butter until lumps are formed. Pour the rhubarb mixture into a 9x13 pan. Cover with the sugar mixture. Cook on middle shelf for 1 hour. Let cool slightly and serve with vanilla ice cream.

STRAWBERRY-RHUBARB CRISP

Steps:

• Lightly butter a microwave-safe 10-inch glass pie plate.
• In a separate bowl, combine the sugar, and flour until blended.
• Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
• Spread in an even layer in the prepared pie plate.
• In a large bowl, combine the brown sugar, flour, and oatmeal.
• Work in the butter with a fork until the mixture formscoarse crumbs.
• Sprinkle the mixture evenly over the fruit.
• Microwave uncovered on high power for 8 minutes.
• Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
• Cool slightly before serving.
• Top each serving with a spoon of yogurt.

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.

STRAWBERRY RHUBARB JAM WITH JELLO

Steps:

• Wash rhubarb and cut into 1 inch chunks.
• Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
• Pour rhubarb mash into a small saucepan over medium heat.
• Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
• Stir in Strawberry Jello until completely mixed.
• Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
• Refrigerate overnight so the jam can set up. Enjoy!
• Makes one quart of jam, one Tablespoon is a serving.

STRAWBERRY RHUBARB WHITE CHOCOLATE CRISP

Steps:

• Preheat oven to 350 degrees.
• Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
• Bake for 20 minutes.
• While apples are baking, mix the rest of the ingredients.
• Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.

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.