Rhubarb Pear Gelatin Recipe

5 1 2
Rhubarb Pear Gelatin Recipe
Rhubarb Pear Gelatin Recipe photo by Taste of Home
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Rhubarb Pear Gelatin Recipe

Read Reviews
5 1 2
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Rhubarb season is almost here...and this is one of my family’s favorite ways to eat it. I tried this mixture of ingredients on my own, and my family of 12 couldn’t get enough. —Linda Strubhar, Cataldo, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 packages (6 ounces each) strawberry gelatin
  • 2 cups miniature marshmallows, divided
  • 4 cups sliced fresh or frozen rhubarb
  • 2 cups water
  • 2/3 cup sugar
  • 2 cups cold water
  • 1 can (15-1/4 ounces) sliced pears, drained and chopped

Directions

Place gelatin and 1 cup marshmallows in a large bowl; set aside.
In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until rhubarb is tender. Remove from the heat; pour over marshmallow mixture, stirring to dissolve gelatin. Stir in the cold water, pears and remaining marshmallows.
Transfer to a 13-in. x 9-in. dish. Refrigerate for at least 6 hours or until firm. 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 Pear Gelatin in Country Extra May 2009, p51

Nutritional Facts

1 piece: 204 calories, 0 fat (0 saturated fat), 0 cholesterol, 73mg sodium, 50g carbohydrate (46g sugars, 1g fiber), 3g protein.

  • 2 packages (6 ounces each) strawberry gelatin
  • 2 cups miniature marshmallows, divided
  • 4 cups sliced fresh or frozen rhubarb
  • 2 cups water
  • 2/3 cup sugar
  • 2 cups cold water
  • 1 can (15-1/4 ounces) sliced pears, drained and chopped
  1. Place gelatin and 1 cup marshmallows in a large bowl; set aside.
  2. In a large saucepan, combine the rhubarb, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until rhubarb is tender. Remove from the heat; pour over marshmallow mixture, stirring to dissolve gelatin. Stir in the cold water, pears and remaining marshmallows.
  3. Transfer to a 13-in. x 9-in. dish. Refrigerate for at least 6 hours or until firm. 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 Pear Gelatin in Country Extra May 2009, p51

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Reviews forRhubarb Pear Gelatin

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MY REVIEW
BellaWella User ID: 4244896 115599
Reviewed Jun. 18, 2010

"I first made the original recipe.

The next time I substituted quartered strawberries for the pears, eliminated the marshmallows, covered the top with homemade whipped cream, and garnished with halved strawberries. Family inhaled it and it disappeared in moments at a church potluck."

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