- 4 cups diced fresh or frozen rhubarb
- 1-1/2 cups cold water, divided
- 3/4 cup sugar
- 1 package (6 ounces) raspberry or strawberry gelatin
- 1 tablespoon grated orange peel
- 1/2 cup finely chopped celery
- 1/2 cup chopped nuts, optional
- In a saucepan, cook rhubarb, 1/2 cup water and sugar until a sauce forms, about 8 minutes. Remove from the heat; add gelatin and stir until dissolved. Add orange peel, celery, nuts if desired and remaining water; mix well. Pour into a lightly greased 4- to 5-1/2-cup mold. Cover and chill until set. Yield: 8 servings.
Originally published as Rhubarb Salad in Bountiful Harvest Cookbook 1994, p88
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