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

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 each: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 1g protein.


  1. 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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