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Strawberry Rhubarb Salad

4 cups of sliced rhubarb                              1/2 to 3/4 cup of splenda                            2 T. water                                            2 small packages of sugar free jello                  1 cup of water                                        3 ounces of ff cream cheese                           1 cup thawed frozen whiped topping or lain yogurt     1/4 cup of chopped nuts if desiredCombine rhubarb, splenda and 2 T of water in 4 cup measure.  Cover with plastic wrap and microwave on high for 6 to 7 minutes until it boils.  Stir in the jello to dissolve.  Add 1 cup of water; set aside 1 cup of mxture.  Pour remaining rhubarb mixture into 8 inch square baking dish.  Refrigerate until set, about 2 hours.                                        Microwave on high cream cheese, uncovered, in 2 cup glass measure for 30 to 45 seconds or until softened.  Fold in topping and reserved 1 cup rhubarb mixture.  Pour over set jello.  Sprinkle with nuts if desired.  Refrigerate until set.  About 2 hours.      I accidentally only used one box of jello when I made this.  It came out to be 4 servings/ 2points or 6 servings/ 1point

For the life of me I could not get this to print the way I wanted it too. Sorry!

Re: Strawberry Rhubarb Salad

Cheryl- Sounds good but where are the strawberries?


Re: Strawberry Rhubarb Salad

The strawberry is the jello.....I thought there was strawberries in strawberry rhubarb pie but my mom makes it this way due to diverticulitis.  She fooled me.

Re: Strawberry Rhubarb Salad

thanks for sharing.