I Don'T Like Rhubarb Dessert
A sweet and tangy rhubarb dessert with pineapple and strawberry jello, perfect for summer gatherings or when you crave a refreshing, fruity treat.
Ingredients
Instructions
- Mix the rhubarb and sugar and let stand overnight.
- The next day, cook the rhubarb mixture until done.
- While warm, stir in the strawberry jello and drained crushed pineapple.
- Chill the dessert in the refrigerator and serve.
Tips & Substitutions
When preparing this dessert, ensure the rhubarb is fresh and tender for the best flavor. If you want a sweeter finish, consider adding a bit more sugar or using a flavored gelatin like raspberry instead of strawberry. You can also experiment with other fruits, such as diced strawberries or peaches, for added flavor. For a vegan version, substitute the jello with a plant-based gelatin alternative.
Serving Suggestions
This dessert is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Barbecued Loin Of Pork for a contrasting meal or can be served alongside a light salad for a refreshing finish. Consider garnishing with fresh mint for an added touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you find the dessert has thickened too much after chilling, you can gently reheat it in the microwave for a few seconds, stirring in a little water to loosen the consistency if necessary. Serve it slightly warm or chilled, depending on your preference.
Nutrition & Diet Analysis (per serving)
Each serving of I Don'T Like Rhubarb Dessert contains roughly 412 calories, with 3g protein, 109g carbohydrates, and 1g fat. It is an excellent source of vitamin C (59% of the Daily Value), dietary fiber (37% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain excess moisture before mixing with sugar. Frozen rhubarb may have a softer texture after cooking, so adjust your cooking time accordingly to avoid mushiness.
How can I make this dessert less sweet?
To reduce sweetness, decrease the sugar amount gradually until you reach your desired taste. You can also balance the sweetness by adding a squeeze of lemon juice or using less sweet fruits in the mixture, like tart apples or berries.
Is this dessert suitable for a gluten-free diet?
Yes, this dessert is naturally gluten-free as it contains no wheat or gluten products. Just ensure that the jello you use is labeled gluten-free, as some brands may have cross-contamination concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).