Reserve 4 berries for garnish; chop remaining berries. Place 1 cup chopped berries in medium saucepan; stir in rhubarb, sugar and water. Bring to boil in covered saucepan on high heat; cook on medium-low heat 5 min. or until berries are softened, stirring occasionally.
Pour into bowl; cool to room temperature. Refrigerate 2 hours or until chilled.
Beat pudding mix and milk in large bowl with whisk 2 min. Add berry mixture; stir 1 min. Stir in COOL WHIP.
Spoon remaining chopped berries into dessert glasses; top with rhubarb mixture. Slice reserved whole berries; place on desserts.
Desserts can be made ahead of time. Refrigerate up to 4 hours before serving.
Pick or buy rhubarb when in season. Then, chop, place in freezer containers and freeze until ready to use throughout the year as desired.
Prepare using frozen rhubarb.
The strawberries in this fruit-based low-fat dessert are an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 3/4 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.