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Best Rosy Rhubarb Mold

 Best Rosy Rhubarb Mold
Any meal benefits from this ruby-colored salad - it's always a refreshing accompaniment. I never have leftovers, since the combination of sweet, tangy and crunchy ingredients is so irresistible. -Regina Albright, Southhaven, Mississippi
12 ServingsPrep: 25 min. + chilling


  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup water
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 package (6 ounces) strawberry gelatin
  • 1-1/2 cups cold water
  • 1/4 cup lemon juice
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 cup chopped celery
  • Optional garnishes: lettuce leaves, sliced strawberries, green grapes, sour cream and ground nutmeg


  • In a saucepan, combine rhubarb, water, sugar and salt; bring to a
  • boil over medium heat. Boil for 1-2 minutes or until the rhubarb is
  • tender; remove from the heat. Stir in gelatin until dissolved. Stir
  • in cold water and lemon juice. Chill until partially set. Fold in
  • oranges and celery. Pour into a 6-cup mold or an 8-in. square dish
  • that has been coated with cooking spray. Chill until set. Unmold
  • onto lettuce leaves or cut into squares. If desired, garnish with
  • fruit and serve with sour cream sprinkled with nutmeg. Yield: 12
  • servings.
Nutritional Facts: One 1/2-cup serving (prepared with sugar-free gelatin; calculated without garnishes) equals 79 calories, trace fat (0 saturated fat), 0 cholesterol, 98 mg sodium,

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Best Rosy Rhubarb Mold (continued)

Nutritional Facts: 19 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 fruit.