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

Molded Rhubarb Salad Recipe

Publisher Photo
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

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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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