"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 Dessert, by Nancy Jeffres, is from Hanigan Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Place diced rhubarb in bottom of 9 x 13 pan. Sprinkle sugar, then dry jello, and then dry cake mix over the top of rhubarb. Pour water over that. Drizzle melted butter overall. Bake at 350º for 1 hour.
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