Tummy Pleasers

Rhubarb is one of my favorite things to eat in the summer and fall.  It has this unique flavor that I can’t get enough of. 

Rhubarb Swirl

3 cups sliced Rhubarb

1 cup sugar, divided

1 (3 ounce) package strawberry gelatin

1 cup boiling water

1 cup milk

3 Tablespoons flour

1 teaspoon vanilla

2 cups whipped cream, divided

Mix rhubarb and 1/2 cup sugar; let set one hour. Simmer until soft.  Drain, reserving liquid, and adding water (if needed) to make 3/4 cup liquid.  Set Set drained rhubarb aside.  Dissolve gelatin in boiling water.  Ad rhubarb juice; chill until syrupy.  Meanwhile, in saucepan, mix 1/2 cup sugar, flour and milk.  Bring to a boil, stirring constantly until thickened.  let cool ten minutes or more.  Add vanilla and gelatin.  Whip until fluffy.  Fold in rhubarb and one cup whipped cream.  Alternately spoon rhubarb mixture and remaining whipped cream in serving dish.  Swirl with a knife.  If you want a crust, use a graham cracker crust.

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