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Rhubarb Salad
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4 cups diced fresh or frozen rhubarb
1-1/2 cups cold water, divided
3/4 cup sugar
1 package (6 ounces) raspberry or strawberry gelatin
1 tablespoon grated orange peel
1/2 cup finely chopped celery
1/2 cup chopped nuts, optional
In a saucepan, cook rhubarb, 1/2 cup water and sugar until a sauce forms, about 8
minutes. Remove from the heat; add gelatin and stir until dissolved. Add orange
peel, celery, nuts if desired and remaining water; mix well. Pour into a lightly
greased 4- to 5-1/2-cup mold. Cover and chill until set.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 18, 2008Copyright Reiman Media Group, Inc © 2008 |