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Best Rosy Rhubarb Salad

 Best Rosy Rhubarb Salad
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
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
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.