|Strawberry banana jello||3 Ounce (1 package)|
|Water||3⁄4 Cup (12 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Rhubarb||1⁄2 Cup (8 tbs), sweetened|
|Sweetened rhubarb sauce||1⁄2 Cup (8 tbs), drained|
|Lemon juice||2 Teaspoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||4 Tablespoon|
1) In a bowl, dissolve the jello in the boiling water.
2) Stir in the rhubarb, lemon juice and sherry, blend well.
3) In the individual molds, pour the mixture and refrigerate until firm.
4) Unmold on individual serving plates, top with a scoop of ice cream and serve immediately.