About this recipe:A fantastic rhubarb dessert that's perfect for warmer weather. Rhubarb is simply prepared with raspberry jelly, then folded together with whipped condensed sweetened milk. It sets in the fridge and makes a lovely, cool treat.
The flavour and consistency were really good, however, it was far too sweet for us. I will probably make it again but next time I will reduce the amount of sugar, probably strain the rhubarb (to keep the 'no bits' members of the family happy) and maybe experiment with adding a bit of ginger. If you're wondering what size containers to use, it made about 1 pint. - 19 Jul 2013