Directions

• In a large saucepan, cook rhubarb, strawberries and 1 cup sugar until
• fruit is tender. In a large bowl, dissolve raspberry gelatin in
• boiling water. Stir in fruit; set aside.
• In another saucepan, heat milk and remaining sugar over low until
• sugar is dissolved. Meanwhile, soften unflavored gelatin in cold
• water. Add to hot milk mixture and stir until gelatin dissolves.
• Remove from the heat; add vanilla. Cool to lukewarm; blend in sour
• cream. Set aside at room temperature.
• Pour a third of the fruit mixture into a 3-qt. bowl; chill until
• almost set. Spoon a third of the sour cream mixture over fruit;
• chill until almost set. Repeat layers twice, chilling between layers
• if necessary. Refrigerate until firm, at least 3 hours. Yield: 12