3 cups finely chopped fresh rhubarb 1/2 cup water 1 cup Sugar Twin* or Sprinkle Sweet* 1 (4 serving) package JELL-O sugar-free raspberry gelatin 1 pouch liquid Certo 1 1/2 cups frozen unsweetened raspberries
In a large saucepan, combine rhubarb and water. Cover and cook over medium heat for 8 to 10 minutes or until rhubarb starts to soften. Add Sugar Twin* and dry gelatin. Mix well to combine. Bring mixure to a boil. Stir inliquid Certo and frozen raspberries. Return mixture to a boil. Continue to cook for 2 to 3 minutes, stirring often and being careful not to crush raspberries. Spoon hot mixture into container. Let cool for 30 minutes. Cover and refrigerate overnight before using. Will keep up to 3 weeks in refrigerator. Makes about 3 cups.
*Paulette's note - I think this recipe was written before Splenda came on the market. I would use Splenda in place of other sugar substitutes.
Another note from Paulette: Since I love pineapple and rhubarb together, I think I'll try substituting canned crushed pineapple for the raspberries, but haven't yet figured out how I'm going to do it. (You can't use fresh or frozen pineapple with gelatin, as it won't set.) I would think Strawberry gelatin and frozen unsweetened strawberries would be wonderful, too!
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