Rhubarb Berry Delight Salad Recipe

5 1 1
Rhubarb Berry Delight Salad Recipe
Rhubarb Berry Delight Salad Recipe photo by Taste of Home
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Rhubarb Berry Delight Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe will be an instant success. This layered gelatin dish does take some time to prepare but it is worth the work.—Joan Sieck, Rensselaer, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 cups diced fresh rhubarb or frozen rhubarb
  • 2 cups fresh or frozen strawberries
  • 1-1/2 cups sugar, divided
  • 1 package (6 ounces) raspberry gelatin
  • 2 cups boiling water
  • 1 cup milk
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1-1/2 teaspoons vanilla extract
  • 2 cups (16 ounces) sour cream

Directions

In a large saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit is tender. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in fruit; set aside.
In another saucepan, heat milk and remaining sugar over low until sugar is dissolved. Meanwhile, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from the heat; add vanilla. Cool to lukewarm; blend in sour cream. Set aside at room temperature.
Pour a third of the fruit mixture into a 3-qt. bowl; chill until almost set. Spoon a third of the sour cream mixture over fruit; chill until almost set. Repeat layers twice, chilling between layers if necessary. Refrigerate until firm, at least 3 hours. Yield: 12 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 Rhubarb Berry Delight Salad in Taste of Home April/May 1994, p59

Nutritional Facts

1 piece: 255 calories, 7g fat (5g saturated fat), 28mg cholesterol, 64mg sodium, 43g carbohydrate (41g sugars, 1g fiber), 4g protein.

  • 4 cups diced fresh rhubarb or frozen rhubarb
  • 2 cups fresh or frozen strawberries
  • 1-1/2 cups sugar, divided
  • 1 package (6 ounces) raspberry gelatin
  • 2 cups boiling water
  • 1 cup milk
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1-1/2 teaspoons vanilla extract
  • 2 cups (16 ounces) sour cream
  1. In a large saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit is tender. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in fruit; set aside.
  2. In another saucepan, heat milk and remaining sugar over low until sugar is dissolved. Meanwhile, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from the heat; add vanilla. Cool to lukewarm; blend in sour cream. Set aside at room temperature.
  3. Pour a third of the fruit mixture into a 3-qt. bowl; chill until almost set. Spoon a third of the sour cream mixture over fruit; chill until almost set. Repeat layers twice, chilling between layers if necessary. Refrigerate until firm, at least 3 hours. Yield: 12 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 Rhubarb Berry Delight Salad in Taste of Home April/May 1994, p59

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mimi00 User ID: 1708346 6276
Reviewed Jan. 18, 2010

"This has become my family's favorite jello salad. The sour cream layer is especially refreshing."

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