Grandma’s Raspberry-Rhubarb Jell-O

Source: Grandma’s family recipe

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 9

Total time: 8 1/2+ hours

INGREDIENTS

• 4 cups rhubarb (about 2 12-oz bags if buying frozen)
• 2 ½ cups water
• 1 (6 oz) package raspberry Jell-O
• 1 ½ cups sugar
• ½ cup lemon juice
• Dash of salt (⅛ tsp)
• Lettuce leaves and almonds for serving

DIRECTIONS

• Cut the rhubarb into ½” slices, if using fresh stalks.  
• In a medium pot, bring the water and rhubarb to a boil, then cook on low until the rhubarb breaks up, about 15 minutes. Crush any large pieces with the back of a spoon if needed.
• Add the raspberry Jell-O mix, sugar, lemon juice, and salt to the boiled rhubarb and stir until everything is incorporated. 
• Pour the mixture carefully into a deep 8×8 or 9×9 glass pan. 
• Chill until set, overnight or at least 8 hours.  
• Cut into squares. Serve on lettuce leaves and garnish with sliced almonds.

I’d love to know what changes you would make to this recipe, if any! Please comment below!