"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rhubarb Strawberry Dessert, by Erica Andrews, is from Sisters,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups diced rhubarb ¾ cup sugar 1 small box instant vanilla pudding 1 ½ cups milk 1-8 ounce carton whipped topping 1 small package strawberry jello graham cracker crust in a 9 x 13 pan
Combine rhubarb and ¾ cup sugar in a saucepan and let stand for 1 hour. Then simmer rhubarb and sugar until tender—about 10 minutes. Pour 1 small box dry strawberry jello in cooked rhubarb. Mix well and let cool. Mix: 1 small box vanilla instant pudding and 1 ½ cups milk. Stir in 8-ounce carton of whipped topping. Put cooled rhubarb mixture into pudding mixture; swirl. Pour into a 9x 13 graham cracker crust. Chill.
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