Show Subscription Form




Best Rosy Rhubarb Salad Recipe
Best Rosy Rhubarb Salad Recipe photo by Taste of Home

Best Rosy Rhubarb Salad Recipe

Read Reviews (1)
5 1
Publisher Photo
During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it—but my parents did! My husband and I are dairy farmers in partnership with our grown son.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1 tablespoon sugar
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup unsweetened pineapple juice
  • 1 teaspoon lemon juice
  • 1 cup diced peeled apples
  • 1 cup diced celery
  • 1/4 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 108 calories, 3 g fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set.
  2. Stir in apples, celery and pecans. Pour into a 4-1/2 cup mold coated with cooking spray or glass bowl. Chill several hours or overnight. Yield: 8 servings.
Originally published as Rosy Rhubarb Salad in Country Woman March/April 1993, p33

Nutritional Facts

1 serving (1 piece) equals 108 calories, 3 g fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Best Rosy Rhubarb Salad(1)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 20, 2010

Made this for Father's Day dinner and was enjoyed by all. Did not have pineapple juice at home, so opened a can of sliced pineapple, drained the juice off & cut up the pineapple slices to chunks to put in the salad. I did not put the apples in there then and did not put the celery in there either. It tasted good and we all enjoyed the salad. I would definatly make this again.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT