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Best Rosy Rhubarb Salad

During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it—but my parents did! My husband and I are dairy farmers in partnership with our grown son.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1 tablespoon sugar
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup unsweetened pineapple juice
  • 1 teaspoon lemon juice
  • 1 cup diced peeled apples
  • 1 cup diced celery
  • 1/4 cup chopped pecans


  • In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender, 5-7 minutes. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set.
  • Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl coated with cooking spray. Chill several hours or overnight.
Nutrition Facts
1 piece: 108 calories, 3g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 20g carbohydrate (18g sugars, 2g fiber), 2g protein.

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  • joycecooks
    Jun 20, 2010

    Made this for Father's Day dinner and was enjoyed by all. Did not have pineapple juice at home, so opened a can of sliced pineapple, drained the juice off & cut up the pineapple slices to chunks to put in the salad. I did not put the apples in there then and did not put the celery in there either. It tasted good and we all enjoyed the salad. I would definatly make this again.