Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."
- 3 cups diced rhubarb
- 2 cups water
- 1-2/3 cups sugar
- 1 package (6 ounces) strawberry gelatin
- 1 can (20 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts
- In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set. Yield: 10-12 servings.
Originally published as Molded Rhubarb Salad in Taste of Home April/May 1997, p18
Reviews for Molded Rhubarb Salad
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