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Molded Rhubarb Salad

Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10-12 servings


  • 3 cups diced rhubarb
  • 2 cups water
  • 1-2/3 cups sugar
  • 1 package (6 ounces) strawberry gelatin
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts


  • In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.
Nutrition Facts
1 piece: 225 calories, 3g fat (0 saturated fat), 0 cholesterol, 34mg sodium, 49g carbohydrate (46g sugars, 1g fiber), 3g protein.

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