Print: Rhubarb Gelatin Salad

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.

Prep

17 min

Cook

40 min

Servings

Difficulty

Medium

Ingredients

3 cups chopped fresh rhubarb
0.5 cups white sugar , or to taste
2 tablespoons water
1 , 3 ounce
1 cup cold water
1 cup chopped apple
0.5 cups chopped walnuts

Instructions

1 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.
2 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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/rhubarb-gelatin-salad