This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead.
- 4 cups diced raw or frozen rhubarb
- 1/2 cup water
- 1/2 cup sugar
- 2 packages (3 ounces each) strawberry gelatin
- 1 cup applesauce
- 1 cup orange juice
- 2 teaspoons grated orange peel
- 1 cup sliced fresh strawberries
- In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight. Yield: 8-10 servings.
Originally published as Rosy Rhubarb Salad in Country Extra March 1991, p47
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