Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Rhubarb -- diced 1 c Milk
2 c Frozen strawberries -- or 1 Envelope gelatin --
Fresh Unflavored
1 1/2 c Sugar -- divided 1/4 c Cold water
1 pk Gelatin -- raspberry 6 oz 1 1/2 ts Vanilla extract
2 c Boiling water 2 c Sour cream -- 16 oz

In a saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit
is tender. In a large bowl, dissolve raspberry gelatin in boiling
water. Stir in fruit; set aside. In another pan, heat milk and
remaining sugar over low until sugar is dissolved. Mean while, soften
unflavored gelatin in cold water. Add to hot milk mixture and stir
until gelatin dissolves. Remove from the heat; add vanilla. Cool to
lukewarm; blend in sour cream. Set aside at room temperature. Pour a
third of the fruit mixture into a 3 qt. bowl; chill until almost set.
Spoon a third of the sour cream mixture over fruit; chill until
almost set. Repeat layers twice, chilling between layers if
necessary. Refrigerate until firm, at least 3 hours. Yield 12
servings.

Recipe By : Taste Of home

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