Serves: 5
Total Calories: 273
Mix rhubarb and sugar in saucepan. Let stand for 1 hour; then over low heat, simmer until rhubarb is tender. Remove from heat; stir in Jell-O until it is dissolved and syrupy. Prepare pudding with milk; beat until thick. Add Cool Whip. Blend in rhubarb and lightly swirl. Refrigerate several hours or overnight.
This Rhubarb Swirl Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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