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Rhubarb Pear Gelatin

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

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

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Reviews

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Average Rating:
  • BellaWella
    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.

  • Sweet01
    May 13, 2009

    No comment left