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Rhubarb Torte

2 cups diced rhubarb

 1/2 cup plus 2 tablespoons water, divided

 1 cup sugar

 1 packet unflavored gelatin

 1 carton (8 oz) frozen whipped topping, thawed in refrigerator

 1 7x11-inch baking pan lined with graham cracker crust, or 9 inch baked pie shell.

 2-3 tablespoons chopped walnuts


In medium saucepan over medium heat, combine rhubarb, 1/2 cup water and sugar; bring to boil, stirring frequently. Cook and stir until rhubarb is softened. Meanwhile, in small bowl or cup, dissolve gelatin in remaining 2 tablespoons water; stir into rhubarb mixture. Cool. When rhubarb mixture begins to set, fold in whipped topping; spoon into prepared crust. Sprinkle with nuts. Cover and refrigerate at least 2 hours.

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