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Molded Rhubarb Salad Recipe
Molded Rhubarb Salad Recipe photo by Taste of Home

Molded Rhubarb Salad Recipe

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Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 piece) equals 225 calories, 3 g fat (trace saturated fat), 0 cholesterol, 34 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1 piece) equals 225 calories, 3 g fat (trace saturated fat), 0 cholesterol, 34 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Molded Rhubarb Salad(1)

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MY REVIEW
Reviewed May. 20, 2011

although im not a great rhubarb fan, this recipe is delicious!!! ive been making it for quite a few years now since i first saw it in taste of home many moons ago and look forward to it every rhubarb season

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