5-6 cups chopped fresh rhubarb
2 tablespoons water
1/2 - 2/3 cup sugar or to taste (remember that the gelatin powder will add some sweetness)
2 tablespoons strawberry gelatin powder
3 cups graham wafer crumbs
1/2 cup melted butter
2 tablespoons sugar
1 package (4 serving size) white chocolate or vanilla instant pudding
1/2 cup milk
2 cups whipping cream
Slightly sweetened Whipped Cream and fresh strawberries for garnish
Combine rhubarb and water in a medium saucepan and bring to a boil, stirring well.
Turn heat down to simmer and cook until rhubarb is soft, stirring once or twice.
Add sugar and gelatin powder and continue to simmer, stirring, until gelatin granules are completely dissolved.
Remove from heat and let cool until cold.
Combine graham wafer crumbs, sugar and melted butter to make crumbs.
Divide crumbs evenly between 6 half pint mason jars, spooning them lightly into the bottom of each jar. Set aside while you make the filling
Combine pudding powder, milk and cream in a large mixing bowl
Beat until thick.
Spoon 1 cup of the cold rhubarb sauce into a small dish and set aside.
Fold 1 cup sauce into pudding/cream mixture, until sauce is completely incorporated. (Save any remaining sauce as an ice cream topping.)
Place 1/2 cup rhubarb/cream filling over crumbs in each mason jar.
Divide the reserved 1 cup rhubarb sauce among the 6 mason jars, spreading the sauce evenly to the edges of each jar.
Divide remaining cream filling among jars spreading carefully over rhubarb sauce.
Screw tops on jars and refrigerate until serving time.
To serve, open jars and top each with a dollop of whipped cream and a fresh strawberry.
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