Department of Food and Nutrition Services,
University of Iowa Hospitals and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
From the recipe collection of Nancy
3 cups rhubarb, fresh or frozen, cut into 1/2 inch pieces
1/2 cup water
1/2 cup dextrose
1 pkg. 4 serving size strawberry, cranberry, or raspberry sugar free gelatin.
Combine rhubarb and water in medium sized saucepan. Boil 2 – 3 minutes. Add dextrose and bring to boil again. Add sugar free gelatin. Stir to dissolve. Pour into small jars; cover with lids. Do not need to seal. Store in refrigerator.