Serves: 6
Total Calories: 143
Cook rhubarb until tender in sugar and water, about 5 minutes drain and reserve syrup. Drain pineapple reserve syrup. Combine the syrups add water to make 1-3/4 cups. Heat to boiling add strawberry jello stir to dissolve. Add lemon juice chill until partially set. Fold in the pineapple. Pour into a mold and chill. Unmold and serve with whipped cream.
This Rhubarb Pineapple Gelatin Dessert recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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