- In a medium saucepan combine rhubarb and sweetener. Let stand 15 minutes.
- Stir 1/2 cup water into rhubarb mixture. Cook over medium heat 15 minutes or until rhubarb is tender, stirring occasionally. Remove from heat. Whisk in gelatin until dissolved. Cover and refrigerate about 30 minutes or until slightly thickened.
- Meanwhile, whisk together pudding mix and milk with a wire whisk 2 minutes or until well-blended. Stir into chilled rhubarb mixture. Fold in whipped topping.
- Transfer to a 1 1/2-quart bowl. Cover and refrigerate at least 2 hours. Spoon into serving bowls, top with sliced strawberries, and serve.
View all nutritional information
Calories 69, Calories Fat 3, Total Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 187mg, Carbohydrate 13g, Protein 1g
|Calories (fat) extra||5|
|Total Fat (extra)||1|
|Saturated Fat (extra)||1|
|Vitamin A (extra)||1|
|Vitamin C (extra)||6|