Know The Ways Hildegarde of Bingen

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• READY INABOUT2½ hrs

Rhubarb Gelatin Salad

Read Reviews (14)

33

Recipe 

"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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Ingredients 

Original recipe makes 6 servingsChange Servings

• 3 cups chopped fresh rhubarb
• 1/2 cup white sugar, or to taste
• 2 tablespoons water
• 1 (3 ounce) packageraspberry flavored Jell-O® mix

• 1 cup cold water
• 1 cup chopped apple
• 1/2 cup chopped walnuts

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.

Kitchen-Friendly View

• PREP20 mins
• COOK2 hrs
• READY IN2 hrs20 mins

Reviews 

May 27, 2003

This tastes very good & refreshing. I used strawberry instead of raspberry because that's what I had. Even if you… —SEBC 

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Jun 12, 2009

This is my favorite jello salad of all time. Even people who don't like rhubarb like this. —Risa 

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15 Ratings

Nov 01, 2008

I thought this was very good! It was easy to make too. I peeled the apples and sliced them very thinly. It would be a… —Cheryl 

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May 21, 2010

I used Strawberry instead of raspberry. Turned out awesome. I keep trying to get a picture up of this dessert (why… —JOYANDSON1 

May 20, 2008

I have a patch of Rhubarb growing by the barn and needed to find easy recipes to use it up. I'm not familiar with… —intellectualditz 

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May 27, 2007

A wonderful way to use rhubarb. I am diabetic so I used a sugar substitute and sugar-free gelatin. It was delicious!—Judy A. 

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