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 TimePrep: 15 min. + chilling
- 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 Facts1 piece: 225 calories, 3g fat (0 saturated fat), 0 cholesterol, 34mg sodium, 49g carbohydrate (46g sugars, 1g fiber), 3g protein.
Originally published as Molded Rhubarb Salad in Taste of Home April/May 1997
May 20, 2011
although im not a great rhubarb fan, this recipe is delicious!!! ive been making it for quite a few years now since i first saw it in taste of home many moons ago and look forward to it every rhubarb season