Strawberry-Rhubarb Gelatin Recipe

5 1 3
Strawberry-Rhubarb Gelatin Recipe
Strawberry-Rhubarb Gelatin Recipe photo by Taste of Home
Publisher Photo

Strawberry-Rhubarb Gelatin Recipe

Read Reviews
5 1 3
Publisher Photo
The rosy color and tangy flavor of this favorite salad comes through with every refreshing bite. It's a quick, simple salad and an excellent addition to any meal. Our family and friends look forward to this dish when joining us for dinner on the farm. -Kathy Flowers, Burkesville, Kentucky
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup chopped fresh or frozen rhubarb
  • 3/4 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 1/3 cup sugar
  • 1 tablespoon strawberry jam or strawberry spreadable fruit
  • 1 cup unsweetened pineapple juice
  • 1 medium tart apple, diced
  • 1/2 cup chopped walnuts, optional
  • Lettuce leaves and mayonnaise, optional

Directions

In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set.
Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise. Yield: 6 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry-Rhubarb Gelatin in Taste of Home April/May 2000, p39

Nutritional Facts

1 each: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 33mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

  • 1 cup chopped fresh or frozen rhubarb
  • 3/4 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 1/3 cup sugar
  • 1 tablespoon strawberry jam or strawberry spreadable fruit
  • 1 cup unsweetened pineapple juice
  • 1 medium tart apple, diced
  • 1/2 cup chopped walnuts, optional
  • Lettuce leaves and mayonnaise, optional
  1. In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set.
  2. Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise. Yield: 6 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry-Rhubarb Gelatin in Taste of Home April/May 2000, p39

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kshea User ID: 2698812 77260
Reviewed Jun. 3, 2012

"My picky husband loves this gelatin salad."

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