Sparkling Rhubarb Salad Recipe

Sparkling Rhubarb Salad Recipe
Sparkling Rhubarb Salad Recipe photo by Taste of Home
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Sparkling Rhubarb Salad Recipe

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To sweeten your meal, give subscriber Mary Ellen Beachy's rhubarb salad a try. "It has a very fresh fruity flavor,"she remarks from Dundee, Ohio. "Plus, it comes in handy if you find you have a surplus harvest of rhubarb to use up—like we do each summer!"—Mary Ellen Beach, Dundee, Ohio
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 2 packages (3 ounces each) strawberry gelatin
  • 1 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 cups sliced fresh strawberries

Directions

In a large saucepan, combine the rhubarb, water and sugar. Cook over medium heat until the rhubarb is tender, about 5 minutes. Remove from the heat. Stir in gelatin until dissolved. Add orange juice and peel. Chill for 2 to 2-1/2 hours or until slightly thickened.
Stir in the strawberries; pour into a 2-qt. bowl. Chill for 2-3 hours or until firm. Yield: 8-10 servings.
Originally published as Sparkling Rhubarb Salad in Country Woman July/August 1995, p11

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 2 packages (3 ounces each) strawberry gelatin
  • 1 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 cups sliced fresh strawberries
  1. In a large saucepan, combine the rhubarb, water and sugar. Cook over medium heat until the rhubarb is tender, about 5 minutes. Remove from the heat. Stir in gelatin until dissolved. Add orange juice and peel. Chill for 2 to 2-1/2 hours or until slightly thickened.
  2. Stir in the strawberries; pour into a 2-qt. bowl. Chill for 2-3 hours or until firm. Yield: 8-10 servings.
Originally published as Sparkling Rhubarb Salad in Country Woman July/August 1995, p11

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