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Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.
This recipe is:
Contest Winning
Quick
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, 29 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Refreshing Rhubarb Salad in Country April/May 1997, p49
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Reviewed on Jun. 04, 2008 by jobrad525
Easy to make, refreshing tart. We served with cook whip instead of may to bring out the sweetness.
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