Jello Playdough

This is a recipe for playdough made from Jello that I got way back in the 80's and used with Allison and Beverley. I revived it with the grandchildren Grayson and Zoe and Weston.

It smells, looks and feels great. It is edible. And it lasts a long time in a zip lock bag.

1 cup flour
1/2 cup salt
2 tbsp. cream of tartar
2 tbsp. vegetable oil
1 cup water
1 small package of Jello powder (any colour/flavor of your choice)

Combine above ingredients in a  saucepan and cook over medium heat until it thickens. It pulls away from the sides of the pot and becomes dull.

Careful, it burns easily.

Store in a ziplock bag once cool.

Jane’s Rhubarb Custard Meringue Dessert

9 x 13 pan (I tried an 11 x 15 pan and liked it better, a bit thinner)

CRUST:
2 C flour
2 sticks butter (1/2 lb.), melted
2 T sugar

FILLING:
5 C cut rhubarb
2 C sugar
1/4 c flour
1 C cream
6 egg yolks, beaten

MERINGUE:
6 egg whites
¾ cup sugar

1. Mix crust ingredients
2. Press in pan and bake 10-15 minutes at 350 degrees.
3. Chop rhubarb to total about 5 Cups

4. Separate eggs.
5. Combine cream, sugar, egg yolks, and flour.
6. Fold in rhubarb.
7. Pour filling on top of baked crust. 
8. Bake 40 minutes in 350 degree oven.
9. Make meringue with egg whites and sugar; put on filling and bake until brown. 10-15 minutes. Cool completely before serving.
Enjoy!