Who say’s rhubarb is only for the spring? If you harvest your rhubarb properly, you can get a second harvest!

This is a super easy recipe anyone can make! I recruited my son Aaron (12) to put together this recipe! He chopped, and measured all by himself… & then got to enjoy the fruits of his labor with some Hudsonville Vanilla Bean ice cream… oh yum!

Here’s what you’ll need for this supper yummy dessert!
4 cups chopped rhubarb
1- 3 ounce box of strawberry Jello
1 cup granulated sugar, organic preferably
1 box moist yellow cake mix- I like Betty Crocker
1 cup cold water
¾ cup unsalted butter melted
9″ x 13″ casserole dish
Vanilla ice-cream!

Did you know that rhubarb is a perennial vegetable?
Rhubarb is generally harvested in the spring & used to make pies, jams & jellies, compotes, and super yummy cobblers, like this one! After harvest, rhubarb will send up a white flower stalk from the center… buttttt you can still harvest new growth late!

1. Preheat the oven to 350 degrees. Lightly spray a 9″x 13″ baking dish with cooking spray butter flavor is great!

Arrange the rhubarb in an even layer in the bottom of the baking dish.

2. Next, sprinkle the sugar over rhubarb evenly, then repeat with the strawberry Jello.

3. Sprinkle the yellow cake mix powder evenly over the sugar & Jello.
Pour the melted butter and the cold water evenly over the mixture.