Layered Rhubarb Berry Delight

"I found this in TOH magazine."
 
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Ready In:
3hrs 15mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • In saucepan, cook rhubarb, strawberries, and 1 c sugar until fruit is tender. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in fruit, set aside.
  • In another pan, heat milk and remaining sugar over low until sugar is dissolved. Meanwhile, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from heat, add vanilla. Cool to lukewarm, blend in sour cream. Set aside at room temperature.
  • Pour a third of the fruit mixture into a 3 qt bowl (clear preferable for presentation), chill until almost set. Spoon a third of the sour cream mixture over fruit, chill until almost set. Repeat layers twice, chilling between layers if necessary. Refrigerate until firm, at least 3 hours.

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RECIPE SUBMITTED BY

When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!
 
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