Shelly's Recipe

RHUBARB CRISP

Category: Cobblers/Crumbles and Crisps

1 lb rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)
1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
1 small pkg strawberry or cherry Jell-O
2/3 cup boiling water
1 cup baking mix
1/2 cup milk
1/3 cup sugar
3 egg whites
1 tsp butter flavor extract

In a glass 9 inch baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup boiling water over the Jell-O.

In a bowl, mix the baking mix, sugar, milk, butter flavoring, and egg. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown. Serves 4