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A favourite summer cottage dessert has long been rhubarb delight.  Featuring a strawberry-rhubarb base with a cake topping, I have yet to meet a friend or family member who does not polish off this dish.  What always amazed me is how delicious this dessert tastes despite reminding me of a 50s cookbook: the secret ingredient is strawberry jello.

If your garden is overflowing with rhubarb, this is an easy recipe to provide delicious comfort food.  Rhubarb delight a la mode was a wonderful way to polish off a bbq dinner on my cottage dock!

Rhubarb Delight

(makes a 8 by 11 inch pan – about 12 good-sized servings)

Ingredients:

4 cups chopped rhubarb

3/4 cup sugar

3 ounce package of strawberry jello

1 package white cake mix (single layer)

1 cup water

1/3 cup margarine

Directions:

Preheat the oven to 350 F.  Place the rhubarb in a greased 8 x 11 inch pan.  Sprinkle sugar over rhubarb, followed by strawberry jello powder.  Sprinkle cake mix over jello.  Pour water over all.  Dot with margarine.  Bake at 350 degrees for 35 minutes.

Cool and refrigerate for 2-3 hours (or serve warm). Delicious served a  la mode on a lazy summer evening!

– Catherine

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