Rosy Rhubarb Salad

A gelatin mold salad.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Rosy Rhubarb Salad

3 cups fresh or frozen rhubarb (one inch pieces)
1/3 cup sugar [Note: 1 Tbsp. sugar was typed, then crossed out]
1 (3 oz.) pkg. raspberry gelatin
1 cup unsweetened pineapple juice
1 tsp. lemon juice
1 cup diced peeled apples
1 cup diced celery
1 cup chopped pecans

Cook and stir rhubarb and sugar together over a low heat till rhubarb is tender. Remove from heat; add gelatin and stir till dissolved. Stir in pineapple and lemon juice. Chill till partially set. Stir in celery, apple and pecans. Pour into a 4-1/2 cup mold or a glass bowl. Chill till set. Yield: 8 servings.


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