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Molded Rhubarb Salad Recipe

Molded Rhubarb Salad Recipe photo by Taste of Home

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Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."

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Molded Rhubarb Salad Recipe

Prep: 15 min. + chilling

Yield: 10-12 Servings

15 15

Ingredients

3 cups diced rhubarb
2 cups water
1-2/3 cups sugar
1 package (6 ounces) strawberry gelatin
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped walnuts

Directions

In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 225 calories, 3 g fat (trace saturated fat), 0 cholesterol, 34 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Molded Rhubarb Salad in Taste of Home April/May 1997, p18

Pick the Right Pineapple

Fresh pineapple contains an enzyme that prevents gelatin from setting. Be sure to use canned pineapple instead. —Julia Kiewit, Laurel, Mississippi

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Molded Rhubarb Salad

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(1-1) of 1 reviews

Reviewed on May. 20, 2011 by alice balliet

although im not a great rhubarb fan, this recipe is delicious!!! ive been making it for quite a few years now since i first saw it in taste of home many moons ago and look forward to it every rhubarb season