Rhubarb Jell-o From Hattie

Lo! This thrilling new dish costs thrillingly little! But you don’t have to take my word for it.

From the April 19, 1931 edition of the San Antonio Light:

It’s Spring! It’s time for lovely new things to happen to your menu!

Yet–after Easter’s spending–it’s time for economy, too.

And there’s where Jell-o can help!

Desserts, first! Take a look at the Sparkling Jell-o pictured below. Isn’t it a shimmering beauty? Yet it’s easy–economical–delicious! Try it!

Or… now that rhubarb is cheap and plentiful almost anywhere… make up Rhubarb Jell-O. It’s a brand-new discovery… full of tangy, Springtime goodness. And so easy on your purse!

Rhubarb Jell-o

1/2 cup sugar
1/2 cup water
3 cups rhubarb, cut in pieces
1 package strawberry Jell-o
dash of salt

Combine sugar and water and heat until sugar is dissolved. Add rhubarb and simmer until tender. Measure; add water to make two cups. Dissolve Jell-o in hot rhubarb mixture. Add salt, turn into mold. Chill utnil firm. Unmold. Serves 6.

Pineapple Grapefruit Salad

1 package lemon Jell-o
1 cup boiling water
1/2 cup pineapple juice
Juice and pulp 1 grapefruit
1/2 cup canned pineapple, shredded
1 green pepper, sliced in rings

Dissolve Jell-o in boiling water. Add salt, pineapple juice, grapefruit, and pineapple. Chill. Place a ring of green pepper in each individual mold to be used. When Jell-o mixture is slightly thickened, turn into molds. Chill until firm. Unmold on crisp lettuce. Serve with Hellmann’s Mayonnaise. Serves 8.


From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 28th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Rhubarb Jell-o From Hattie

1 c. hot sweetened rhubarb sauce
1 box lemon Jell-o
1 c. cold pineapple juice
1 c. chunks of apples, peeled
1/2 c. nut meats
Chunks of pineapples

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