Thanks to our friends, the Webers, we have a good supply of rhubarb. Wendy packaged up a gift bag of rhubarb and kept it cold on the flight from New York to Arizona. “Happy am I!” Don’t know why, but it is a hard grocery item to find here in AZ. I got it all packaged up (9 cups) and into the freezer. Now I am dreaming of rhubarb desserts. Wendy has the most wonderful garden in New York, and I always enjoy checking it out when we visit New York. How great it was to have them visit us here in Arizona, and we so enjoyed their stay with us. God has truly blessed us with such dear friends. We truly did miss having their eldest son, Eric, here with us also.
Just a note: Kristopher has photographed his mom, Wendy, by garbage cans all across our country?????? Okay??
Hmm…Strawberry Rhubarb Pie, Strawberry Rhubarb Jam, and Rhubarb Cream Dessert!
Rhubarb Cream Dessert
Smooth and creamy–serve in dessert dishes or as a pie.
4 cups sliced fresh rhubarb
1/4 cup water
3-oz. pkg. strawberry or raspberry flavor gelatin
3/4 cup sugar
10-oz. pkg grozen strawberries or raspberries
1 pint (2 cups) vanilla ice cream
In saucepan, combine rhubarb and water; bring to boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat. Stir in gelatin and sugar until disolved. Add frozen strawberries or raspberries and ice cream; allow to thaw stirring occasonally. Pour into individual serving dishes. Refrigerate until firm, several hours. 4 servings.
Rhubarb Cream Pie: Pour mixture into baked 9″ pastry shell. Refrigerate at least 6 hours.
Have a wonderful day,