Rhubarb-Strawberry Gelatin Molds Recipe

Rhubarb-Strawberry Gelatin Molds Recipe photo by Taste of Home

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"This recipe comes from a neighbor with a very large and beautiful rhubarb and strawberry patch," says Janice Wiebelt from Hartville, Ohio. "This was her favorite salad and one of mine as well!"

This recipe is:

Quick

Diabetic Friendly

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Rhubarb-Strawberry Gelatin Molds Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

Ingredients

1 cup diced fresh or frozen rhubarb
1/4 cup water
1 tablespoon sugar
3 tablespoons plus 1 teaspoon strawberry gelatin
1/4 cup sliced fresh strawberries
1/4 cup orange juice
1/4 teaspoon grated orange peel
Whipped cream, optional

Directions

In a small saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Add the strawberries, orange juice and peel.
Divide between two 4-in. mini fluted pans coated with cooking spray; refrigerate for 4 hours or until firm. Just before serving, invert molds onto serving plates; garnish with whipped cream if desired. Yield: 2 servings.

Nutritional Facts 1 serving (calculated without whipped cream) equals 143 calories, trace fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as Rhubarb-Strawberry Gelatin Molds in Cooking for 2 Summer 2009, p28

Tips for Better Gelatin Salads

Always use canned or cooked pineapple in gelatin salads. Fresh pineapple and kiwifruit will prevent the salad from setting.

For easy removal of gelatin salads from the mold, moisten the interior of the mold with cold water, rub vegetable oil inside or coat with nonstick cooking spray before filling.

When unmolding a large gelatin salad, rinse the serving platter with cold water before turning the gelatin out. The moisture will allow the salad to be easily centered on the platter.

If your gelatin mixture sets too fast and you've passed the partially set step, place the bowl of gelatin in a pan of warm water and stir until the gelatin has softened. Chill again until the mixture is the consistency of unbeaten raw egg whites.