Strawberry-Rhubarb Gelatin Recipe

Strawberry-Rhubarb Gelatin Recipe photo by Taste of Home

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The rosy color and tangy flavor of this favorite salad comes through with every refreshing bite. It's a quick, simple salad and an excellent addition to any meal. Our family and friends look forward to this dish when joining us for dinner on the farm. -Kathy Flowers, Burkesville, Kentucky

This recipe is:

Quick

Diabetic Friendly

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Strawberry-Rhubarb Gelatin Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

1 cup chopped fresh or frozen rhubarb
3/4 cup water
1 package (3 ounces) strawberry gelatin
1/3 cup sugar
1 tablespoon strawberry jam or strawberry spreadable fruit
1 cup unsweetened pineapple juice
1 medium tart apple, diced
1/2 cup chopped walnuts, optional
Lettuce leaves and mayonnaise, optional

Directions

In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set.
Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Analysis: One serving (prepared with sugar-free strawberry gelatin and spreadable strawberry fruit, and without nuts and mayonnaise) equals 96 calories, trace fat (0 saturated fat), 0 cholesterol, 33 mg sodium, 24 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.

Originally published as Strawberry-Rhubarb Gelatin in Taste of Home April/May 2000, p39