Rhubarb Pear Gelatin

By Judycakes

Ingredients

• 2 packages (6 ounces each) strawberry gelatin
• 2 cups miniature marshmallows, divided
• 4 cups sliced fresh or frozen rhubarb
• 2 cups water
• 2/3 cup sugar
• 2 cups cold water
• 1 can (15-1/4 ounces) sliced pears, drained and chopped

Preparation

Step 1

Place gelatin and 1 cup marshmallows in a large bowl; set aside.

In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until rhubarb is tender. Remove from the heat; pour over marshmallow mixture, stirring to dissolve gelatin. Stir in the cold water, pears and remaining marshmallows.

Transfer to a 13-in. x 9-in. dish. Refrigerate for at least 6 hours or until firm.