Description
A delightful rhubarb sauce enriched with strawberry Jello, perfect for topping ice cream, pancakes, or simply enjoying on its own.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup water
- 1 cup sugar
- 1 package (3 oz) strawberry Jello
- 1 cup strawberries, sliced
Instructions
- Combine the chopped rhubarb and water in a medium saucepan. Heat over medium, bringing it to a gentle boil while stirring occasionally.
- Reduce the heat and allow it to simmer, stirring frequently until the rhubarb softens, which should take about 10 minutes.
- Stir in the sugar until it is completely dissolved.
- Whisk in the strawberry Jello mix off the heat, ensuring there are no lumps.
- Fold in the sliced strawberries gently.
- Allow the mixture to cool completely before refrigerating for at least 2-3 hours before serving.
Notes
Consider making the sauce a day in advance for enhanced flavor. Serve warm or chilled over various desserts.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg