Rosy Rhubarb Salad Recipe

Rosy Rhubarb Salad Recipe photo by Taste of Home

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This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead.

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Rosy Rhubarb Salad Recipe

Prep: 25 min. + chilling

Yield: 8-10 Servings

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Ingredients

4 cups diced raw or frozen rhubarb
1/2 cup water
1/2 cup sugar
2 packages (3 ounces each) strawberry gelatin
1 cup applesauce
1 cup orange juice
2 teaspoons grated orange peel
1 cup sliced fresh strawberries

Directions

In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 107 calories, trace fat (trace saturated fat), 0 cholesterol, 22 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Rosy Rhubarb Salad in Country Extra March 1991, p47