Strawberry-Rhubarb Gelatin Salad
  • Servings: 6
  • 1 cup chopped fresh or frozen rhubarb
  • 3/4 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 1/3 cup sugar
  • 1 tablespoon strawberry jam or spreadable strawberry fruit
  • 1 cup unsweetened pineapple juice
  • 1 medium tart apple, diced
  • 1/2 cup chopped walnuts, optional
  • Lettuce leaves and mayonnaise, optional
  1. In a saucepan over medium heat, bring rhubarb and water to a boil.
  2. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb in tender.
  3. Remove from the heat.
  4. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved.
  5. Add pineapple juice.
  6. Chill until partially set.
  7. Stir in apple and nuts if desired.
  8. Pour into six 1/2 -cup molds or a 1-qt. bowl coated with nonstick cooking spray.
  9. Chill until set.
  10. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise.