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During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it—but my parents did! My husband and I are dairy farmers in partnership with our grown son.
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Nutritional Facts 1 serving (1 piece) equals 108 calories, 3 g fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Rosy Rhubarb Salad in Country Woman March/April 1993, p33
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Reviewed on Jun. 20, 2010 by joycecooks
Made this for Father's Day dinner and was enjoyed by all. Did not have pineapple juice at home, so opened a can of sliced pineapple, drained the juice off & cut up the pineapple slices to chunks to put in the salad. I did not put the apples in there then and did not put the celery in there either. It tasted good and we all enjoyed the salad. I would definatly make this again.
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