Publisher Photo
Publisher Photo
Even people who don't like rhubarb have fallen for this dish! The deceptively simple-sounding recipe does not prepare you for the delicious flavor of the finished product. With its sweet-tart flavor, it's a lovely addition to a tradition festive dinner of a buffet supper.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 10 min.

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups cold water, divided
  • 3/4 cup sugar
  • 1 package (6 ounces) raspberry or strawberry gelatin
  • 1 tablespoon grated orange peel
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped nuts, optional

Directions

In a saucepan, cook rhubarb, 1/2 cup water and sugar until a sauce forms, about 8 minutes. Remove from the heat; add gelatin and stir until dissolved. Add orange peel, celery, nuts if desired and remaining water; mix well. Pour into a lightly greased 4- to 5-1/2-cup mold. Cover and chill until set. Yield: 8 servings.
Originally published as Rhubarb Salad in Bountiful Harvest Cookbook 1994, p88

Nutritional Facts

1 piece: 165 calories, 0 fat (0 saturated fat), 0 cholesterol, 58mg sodium, 40g carbohydrate (38g sugars, 1g fiber), 3g protein.

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups cold water, divided
  • 3/4 cup sugar
  • 1 package (6 ounces) raspberry or strawberry gelatin
  • 1 tablespoon grated orange peel
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped nuts, optional
  1. In a saucepan, cook rhubarb, 1/2 cup water and sugar until a sauce forms, about 8 minutes. Remove from the heat; add gelatin and stir until dissolved. Add orange peel, celery, nuts if desired and remaining water; mix well. Pour into a lightly greased 4- to 5-1/2-cup mold. Cover and chill until set. Yield: 8 servings.
Originally published as Rhubarb Salad in Bountiful Harvest Cookbook 1994, p88

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