Simple Strawberry Rhubarb Gelatin Recipe

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Rhubarb lends a hint of natural tartness to this sweet salad shared by Opal Schmidt of Battle Creek, Iowa. As a fruity side dish, its vibrant color is sure to add eye-opening appeal to almost any meal.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 2 cups diced fresh or frozen rhubarb
  • 1/2 to 3/4 cup sugar
  • 1/4 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 1-1/2 cups whipped topping

Nutritional Facts

1 cup: 262 calories, 5g fat (5g saturated fat), 0 cholesterol, 51mg sodium, 52g carbohydrate (47g sugars, 1g fiber), 2g protein.


  1. In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened.
  2. Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm. Yield: 4 servings.
Originally published as Strawberry Rhubarb Gelatin in Quick Cooking March/April 2001, p8

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Colleen1734 User ID: 1875548 29513
Reviewed Apr. 6, 2012

"Love it! I've made it several times, sometimes adding bananas."

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