One of the reasons I love this series I do is because it's a no-fuss way for me to keep track of my recipes. It's especially helpful as I share many special recipes from friends and family, like today.
Today's recipe is one of our traditional thanksgiving foods. I'm not sure how the recipe came about, but I know the first time I had it, I was hooked, and then insisted it be on the table at my Bubby's every time we visited. Nowadays, I only think about it for Thanksgiving menu planning, but my kids enjoyed it so much I'm thinking it'll stick around and make it's way back to our table plenty of times in the upcoming months.
What's great about this recipe is it's simple, easy, fast, and yet not over caloric, sweet and tangy and the perfect contrast to that spicy flavor that we all know oh too well during the holiday time. This would be the perfect appetizer served in a nice bowl with a sprig of mint, or in an individual pie shell as a dessert with a dollop of ice cream on top. For me, I'll take it as a sweet and tangy side.
Strawberry Rhubarb
1 package of frozen strawberries
1 package of frozen rhubarb
1 package of strawberry jello (can also sub diet jello)
1 cup water
Combine all the ingredients into a pot and boil, then cool. The jello won't set until it's been in the fridge, so don't be skeptical if at first, even once cooled, it doesn't look like a jello consistency-that will come!
If you change up the jello flavor, I'd be curious to hear what you think!
This dish came from YOUR Alta Bubbye, who grew rhubarb and strawberries on her farm along with many other foods.
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