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Ingredients
| rhubarb (chopped): 3 cups |
| granulated sugar: 1/2 cup (or to taste) |
| water: 2 Tbl |
| Jell-O gelatin (raspberry): 1 3oz package |
| water: 1 cup (cold) |
| whole apples (chopped): 1 cup |
| walnuts (chopped): 1/2 cup |
Rhubarb Gelatin Salad
Credit: AllRecipes
User rating:
"This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad."
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Prep Time
20 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
Directions
- In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
- In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.