Ingredients:
2 lbs rhubarb ( about 8cups cut up)
1 cup water
1/2 cup sugar
2 sugar-free raspberry gelatin
1 can lite evaporated milk or 1 can evaporated low-fat milk
Directions:
Stew rhubarb and sugar and water until soft.
Stir in Jello.
Chill.
Chill evaporated milk in tin.
Then whip until.
double in bulk.
Fold into Jello mixture.
Chill and serve.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.