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Molded Rhubarb Salad

 Molded Rhubarb Salad
Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."
10-12 ServingsPrep: 15 min. + chilling

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

Directions

  • 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.
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.