Does anyone else out there grow rhubarb? It’s one of those things that you can’t wait until it is ready to eat. Then it gets ready and you wonder what to make out of it. Rhubarb is kind of like zucchini. It makes more than you can use. So, if you need a rhubarb start I can help you out!! I combined a few recipes together and came up with this. It is so tasty that I can even get the middle child to eat rhubarb and he would never eat rhubarb if he knew it. However, the rhubarb gives the Jell-O the perfect amount of tang.
Wash rhubarb. Cut off the bottom “root” part and the leave. Dice into about 1/2 inch sized pieces.
Put rhubarb and orange juice in a saucepan.
Add sugar and bring to a gentle boil. Boil 3-5 minutes or until rhubarb is tender.
Add strawberry Jell-O. Stir until Jell-O is all dissolved.
I put the rhubarb and Jell-O mixture in my blender. I blended it until the rhubarb was all pureed. Then pour it in a dish and refrigerate until it is a little thicker than the consistency of egg whites.
Once it is slightly thickened add yogurt and whipped topping. Beat together until well combined. Pour into individual glasses or into a serving bowl. Let chill until set. Serve with additional whipped topping.
Strawberry Rhubarb Jell-O salad has a vivid color and the perfect amount of tart and sweet.
Strawberry Rhubarb Jell-O
- 2 cups diced rhubarb
- 1/2 -3/4 cup sugar depending on the sweetness of rhubarb
- 1/4 cup orange juice
- 1 3 oz. package strawberry Jell-O
- 3/4 cup vanilla Greek yogurt
- 3/4 cup whipped topping
- additional whipped topping for serving
- Wash and dice rhubarb.
- Boil rhubarb, sugar and orange juice for 3-5 minutes, until rhubarb is tender.
- Add strawberry Jell-O. Stir until Jell-O is dissolved. Add Rhubarb/Jell-O mixture to blender and blend until pureed.
- Chill until a little thicker than the consistency of egg whites.
- Whip together chilled Jell-O, yogurt and 3/4 cup whipped topping.
- Pour in individual cups or into a serving bowl.
- Chill until firm.
- Serve with additional whipped topping.