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Strawberry-Rhubarb Gelatin

 Strawberry-Rhubarb Gelatin
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
6 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Nutritional Facts: One serving (prepared with sugar-free strawberry gelatin and spreadable strawberry fruit, and without nuts and mayonnaise) equals 96 calories,

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Strawberry-Rhubarb Gelatin (continued)

Nutritional Facts: trace fat (0 saturated fat), 0 cholesterol, 33 mg sodium, 24 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.