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Best Rosy Rhubarb Salad Recipe

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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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Best Rosy Rhubarb Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 tablespoon sugar
1 package (3 ounces) raspberry gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apples
1 cup diced celery
1/4 cup chopped pecans

Directions

In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set.
Stir in apples, celery and pecans. Pour into a 4-1/2 cup mold coated with cooking spray or glass bowl. Chill several hours or overnight. Yield: 8 servings.

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.