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Rhubarb-Strawberry Gelatin Molds

 Rhubarb-Strawberry Gelatin Molds
"This recipe comes from a neighbor with a very large and beautiful rhubarb and strawberry patch," says Janice Wiebelt from Hartville, Ohio. "This was her favorite salad and one of mine as well!"
2 ServingsPrep: 15 min. + chilling


  • 1 cup diced fresh or frozen rhubarb
  • 1/4 cup water
  • 1 tablespoon sugar
  • 3 tablespoons plus 1 teaspoon strawberry gelatin
  • 1/4 cup sliced fresh strawberries
  • 1/4 cup orange juice
  • 1/4 teaspoon grated orange peel
  • Whipped cream, optional


  • In a small saucepan over medium heat, bring the rhubarb, water and
  • sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or
  • until rhubarb is tender. Remove from the heat; stir in gelatin until
  • dissolved. Add the strawberries, orange juice and peel.
  • Divide between two 4-in. mini fluted pans coated with cooking spray;
  • refrigerate for 4 hours or until firm. Just before serving, invert
  • molds onto serving plates; garnish with whipped cream if desired.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (calculated without whipped cream) equals 143 calories, trace fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 34 g carbohydrate, 2 g fiber,

2 of 2

Rhubarb-Strawberry Gelatin Molds (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.