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Rhubarb Pear Gelatin Recipe

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Rhubarb season is almost here...and this is one of my family’s favorite ways to eat it. I tried this mixture of ingredients on my own, and my family of 12 couldn’t get enough. —Linda Strubhar, Cataldo, Idaho

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Rhubarb Pear Gelatin Recipe

Prep: 25 min. + chilling

Yield: 12 Servings

15 10 25

Ingredients

2 packages (6 ounces each) strawberry gelatin
2 cups miniature marshmallows, divided
4 cups sliced fresh or frozen rhubarb
2 cups water
2/3 cup sugar
2 cups cold water
1 can (15-1/4 ounces) sliced pears, drained and chopped

Directions

Place gelatin and 1 cup marshmallows in a large bowl; set aside.
In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until rhubarb is tender. Remove from the heat; pour over marshmallow mixture, stirring to dissolve gelatin. Stir in the cold water, pears and remaining marshmallows.
Transfer to a 13-in. x 9-in. dish. Refrigerate for at least 6 hours or until firm. Yield: 12 servings.

Nutritional Facts 1 piece equals 204 calories, trace fat (trace saturated fat), 0 cholesterol, 73 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Pear Gelatin in Country Extra May 2009, p51

Making Gelatin

When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania

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Reviews for Rhubarb Pear Gelatin (1)

Rhubarb Pear Gelatin

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Reviewed on Jun. 18, 2010 by BellaWella

I first made the original recipe.

The next time I substituted quartered strawberries for the pears, eliminated the marshmallows, covered the top with homemade whipped cream, and garnished with halved strawberries. Family inhaled it and it disappeared in moments at a church potluck.