"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 Minnie Schuldt, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/3 c. crushed graham crackers 1/2 c. melted butter 1/2 c. powdered sugar 2 c. chopped rhubarb 1/2 c. water 1/2 c. sugar 1 pkg. strawberry jello 1 pt. cool whip
Mix together graham cracker crumbs, melted butter and powdered sugar. Press into a 9 x 9 inch pan. Bake at 350º for 5 minutes. Cook rhubarb, water and sugar as you would to make sauce. Remove from heat. Add jello. Chill until cold. Add cool whip and spread over the graham cracker crust. Chill until serving.
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