Rhubarb Cooler

• 2 cups chopped rhubarb
• 14 cup water
• 1 14 cups sugar
• 1 (3 ounce) package raspberry gelatin powder
• 1 (13 ounce) can evaporated milk, chilled

1. Cook rhubarb and water until rhubarb is tender.
2. Add sugar and gelatin and stir until dissolved.
3. Set aside to cool.
4. Whip chilled milk to whipped cream consistency.
5. Add cooled rhubarb mixture to whipped milk and refrigerate.
6. Serve chilled.

rhubarb, water, sugar, raspberry gelatin powder, milk

Taken from www.food.com/recipe/rhubarb-cooler-28453 (may not work)