Strawberry-Rhubarb Gelatin
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
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
Ingredients
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1 cup chopped fresh or frozen rhubarb
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3/4 cup water
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1 package (3 ounces) strawberry gelatin
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1/3 cup sugar
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1 tablespoon strawberry jam or strawberry spreadable fruit
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1 cup unsweetened pineapple juice
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1 medium tart apple, diced
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1/2 cup chopped walnuts, optional
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Lettuce leaves and mayonnaise, optional
Directions
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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.
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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.
Nutrition Facts
1 each: 96 calories, 0 fat, 0 cholesterol, 33mg sodium, 24g carbohydrate, 1g protein.
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