Rhubarb Cream Dessert
|Sliced rhubarb||4 Cup (64 tbs) (Fresh)|
|Water||1⁄4 Cup (4 tbs)|
|Strawberry gelatin/Raspberry-flavored gelatin||3 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Frozen strawberries/Frozen raspberries||2 Cup (32 tbs) (10 Ounce Package)|
|Vanilla ice cream||1 Pint (2 Cups)|
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 dissolved.
Add frozen strawberries and ice cream.
Allow to thaw stirring occasionally.
Pour into individual serving dishes.
Refrigerate until set, at least 2 hours.