Rhubarb season has just about finished here, and so has my rhubarb pie making.  Of course, I have several leftover packages of strawberry gelatin that didn’t get used in my Rhubarb Strawberry Pies.

Our family is not big into Jello-Type desserts, so the strawberry gelatin will probably sit in my cupboards until I come up with something else to use them for.

I do have one more rhubarb dessert recipe I can make, which isn’t a pie.  It only uses two cups of rhubarb so I think I could squeak out this last recipe, but it still won’t use up all the strawberry gelatin I have left.  I’ll share this Easy Rhubarb Strawberry Bars recipe just in case you’ve got a hankerin’ for another rhubarb dessert.

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter

• 1 egg, beaten with fork
• 1 tblsp milk

• 2 cups rhubarb, cleaned and cut small
• 1 (3 ounce) package strawberry gelatin
• 1 cup sugar

Mix together in bowl the flour, baking powder, and salt, then cut in the butter.  (Take 1/2 cup of mixture out and set aside for the topping.) Add the egg and milk to your main bowl and mix well.  Pat mixture into an 8 inch square baking pan.  Put rhubarb on top and sprinkle with the strawberry gelatin.  Mix the 1 cup of sugar with the 1/2 cup of reserved topping and sprinkle over the rhubarb/strawberry gelatin mix.  Bake for 45 to 50 minutes at 350 degrees.  This can be served warm like an Apple Crisp, with ice cream.  Or cool a little and cut into bars.

Any other ideas for using strawberry gelatin?  I’d love to hear from you!