Rhubarb Gelatin Salad

Rhubarb Gelatin Salad

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
CYNSABL
Recipe by  CYNSABL

“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

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (15)

Rate This Recipe
SEBC
20

SEBC

This tastes very good & refreshing. I used strawberry instead of raspberry because that's what I had. Even if you aren't crazy about rhubarb you will probably like this.

Risa
14

Risa

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

Cheryl
13

Cheryl

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 pretty side dish for a holiday dinner. And I will double the recipe next time because it's that good!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 35.8 g
  • 12%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Cranberry Gelatin Salad I

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