4 cups rhubarb
2 cups strawberries
1 cup granulated sugar
1 box sugar free strawberry Jello
1 box white cake mix
1 cup water
½ cup butter, melted
Slice rhubarb stalks.
Place fresh rhubarb and strawberries in a lightly sprayed baking pan.
Sprinkle sugar over fruit.
Sprinkle Jello over sugar.
While still in the bag, mash-up cake mix to reduce lumps then spread over top of rhubarb/sugar/jello.
Pour water over the entire mix, and then pour melted butter over all.
Bake for 55 to 60 minutes in 350 degrees F oven.
Serve warm with ice cream.
Sugar: 64g
:
Calcium: 204mg
Calories: 504kcal
Carbohydrates: 93g
Fat: 14g
Fiber: 3g
Iron: 2mg
Potassium: 277mg
Protein: 4g
Saturated Fat: 4g
Sodium: 636mg
Vitamin A: 570IU
Vitamin C: 26mg
