Refreshing Rhubarb Salad Recipe

5 2 2
Refreshing Rhubarb Salad Recipe
Refreshing Rhubarb Salad Recipe photo by Taste of Home
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Refreshing Rhubarb Salad Recipe

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5 2 2
Publisher Photo
Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1 package (6 ounces) strawberry gelatin
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 cup sliced fresh strawberries
  • Mayonnaise, fresh mint and additional strawberries, optional

Directions

In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries. Yield: 12-14 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Refreshing Rhubarb Salad in Country April/May 1997, p49

Nutritional Facts

1 each: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 29mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 2g protein.

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1 package (6 ounces) strawberry gelatin
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1 cup sliced fresh strawberries
  • Mayonnaise, fresh mint and additional strawberries, optional
  1. In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries. Yield: 12-14 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Refreshing Rhubarb Salad in Country April/May 1997, p49

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crankyankee User ID: 7233510 19056
Reviewed Nov. 30, 2014

"absolutely incredible"

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jobrad525 User ID: 1377834 43141
Reviewed Jun. 4, 2008

"easy to make, refreshing tart. We served with cook whip instead of may to bring out the sweetness."

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