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7 servings, about 1/2 cup each
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Rhubarb mixture can be made ahead of time. Cool completely, then cover and refrigerate until ready to serve.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've also added a few fresh sliced frozen strawberries during the last minute or so of cooking. Really Yummy!!
This recipe took me back to my childhood when we would go to Knots Berry Farm Fried Chicken kitchen and they served this ice cold dish as prelude to the wonderful dinner...
Thanks for taking me back to a happy place in my childhood!!!
I wish I had found this recipe earlier when I was harvesting all the rhubarb out of my backyard. Next year I plan to cook batches of this recipe and freeze it.