and a Warm Dessert

I like to end the meal with dessert! Many of us do, but that's what we often have to leave off if we're watching calories. So my solution is to make it a fruit dessert. In the summer we enjoy fresh fruit and yogurt, but in the winter a warm dessert is more tasty and comforting. We enjoy fruit cobblers and I've found an easy cobbler-like recipe called "Rhubarb Dump Cake". I've adapted it to use with other fruits and other flavors of gelatin (Jello). Also, I find that a half recipe in a 9x9-inch pan is a better size for us and that makes about 9 reasonable sized servings. Use kitchen scales to weigh the cake mix and dry Jello and save the other half for another dessert later.
The Rhubarb with strawberry Jello is good. I've also made it with raspberries and blackberries mixed together and raspberry Jello. The latest one I made was peaches with peach Jello. I use frozen fruit and the Jello thickens the juice so it isn't runny. Other adaptations I make are to reduce the amount of sugar and butter and use the original amount of fruit in the halved recipe. We like it warm, topped with a dollop of low-fat vanilla yogurt. So, with a healthier version, you can enjoy dessert to end the meal.   Remember, adults should have 1 1/2 - 2 cups of fruit each day - Focus on Fruit!
Here's the original recipe:

Rhubarb Dump Cake

1 lb. fresh (or frozen) rhubarb fruit, chopped (about 4 cups)

½ cup sugar

1 package (3 oz) strawberry gelatin

1 package (2-layer size) white or yellow cake mix

1 cup water

1/3 cup butter, melted

Heat oven to 350 degrees. Place rhubarb in 13x9-inch greased baking dish; sprinkle with sugar and dry gelatin mix.

Beat cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.

Bake 45 minutes or until golden brow. Serve warm with whipped topping.