Rhubarb Berry Delight Salad Food

RHUBARB DELIGHT

Steps:

• Crumble together the flour, baking powder, salt and butter.
• Mix egg and milk together and stir into crumbled mixture. (doing step #1 and #2 in a food processor works really slick).
• Cover the bottom and 2/3 of the sides of a greased 7x11 inch baking dish.
• Spread rhubarb over crust.
• Sprinkle jello over rhubarb.
• Mix together the topping ingredients and crumble over the jello.
• Bake 350 degrees for 50 minutes.

STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP

Steps:

• For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
• For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.

RHUBARB DELIGHT

Steps:

• 1. Mix sugar, butter, flour, baking powder and eggs together and pat into the bottom od a 13x9x2 in. pan. Wash, and cut into 1/2 inch pieces enough rhubarb to cover crust completely. Then sprinkle the dry jello over the rhubarb. Top with streusel topping.
• 2. Streusel topping: 1/2 cup butter, 1 1/2 cup granulated sugar, and 1 cup flour.
• 3. Bake 40 minutes at 350 degrees. Serve with ice cream or whipped topping.

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.