The original recipe follows, my changes are below
- 3 cups diced rhubarb
- 2 cups water
- 1 2/3 cups sugar
- 1 (6 ounce) package strawberry gelatin
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts
- In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.
I used one small package of strawberry jello and one small package of orange jello. I reduced the sugar a bit, because jello is made out of sugar why add more? I think this could easily go down to 1 cup and definitely use a sugar substitute and sugar free jello to make it diabetic and waist friendly :)
I let mine chill for 6 hours in a mold and it still was not set, so I just put in a big bowl. This makes a LOT. I think it would be great to take to a picnic or covered dish event.
It was really good and will definitely make it again, but will definitely cut it in half - way too much for 2 people ;-)