"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rhubarb Swirl Recipe

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This recipe for Rhubarb Swirl, by , is from The Brott Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Trudy Trucks
Added: Saturday, April 1, 2006


3 cup rhubarb,
3/4 cup sugar,
3 oz strawberry jello,
1 reg instant vanilla pudding,
1 1/2 cup milk,
1/4 t vanilla,
8 oz cool whip
2 cup graham crackers, crushed,
2 T sugar,
1/4 cup butter

Bake crust for 10 minutes at 350F in 9x13 pan.
Mix rhubarb and sugar, let stand 1 hour. Then simmer until tender. Add jello to rhubarb and cool till syrupy.
Mix pudding, milk, and vanilla until thickness of pudding. Add cool whip to pudding mix. Then swirl with rhubarb mixture and pour over graham cracker crust in 9x13 crust.




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