Shelly's Recipe

RHUBARB BERRY DELIGHT

Category: Dessert Salads

4 cups diced rhubarb
2 cups strawberries
1 1/2 cups sugar
6 oz pkg raspberry gelatin
2 cups boiling water
1 cup milk
1 envelop unflavored gelatin
1/4 cup water
1 1/2 tsp vanilla extract
2 cups sour cream

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.

Meanwhile, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from the heat; add vanilla extract. Cool to lukewarm; blend in sour cream. Set aside at room temperature.

Pour one-third fruit mixture into a 3 quart bowl; chill until almost set. Spoon one third sour cream mixture over fruit. chill until almost set. Repeat layers twice, chilling between layers, if necessary. Refrigerator until firm, at least 3 hours.