Spring Rhubarb Salad Recipe

Spring Rhubarb Salad Recipe photo by Taste of Home

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In our part of Iowa, we know spring is coming when we see the first rhubarb peeking out of the ground. We enjoy it so much that it's hard to wait for the stalks to grow large enough to be picked! I've collected lots of recipes for rhubarb, but this is one of my family's favorites.

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Spring Rhubarb Salad Recipe

Prep: 10 min. Cook: 10 min. + chilling

Yield: 8-10 Servings

10 10 20

Ingredients

4 cups diced fresh rhubarb
1-1/2 cups water
1/2 cup sugar
1 package (6 ounces) strawberry gelatin
1 cup orange juice
1 teaspoon grated orange peel
1 cup sliced fresh strawberries

Directions

Combine rhubarb, water and sugar in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat; add gelatin and stir until dissolved. Add orange juice and rind. Chill until syrupy. Add strawberries. pour into 6-cup mold; chill until set. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 cup) equals 127 calories, trace fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Spring Rhubarb Salad in Country April/May 1990, p49