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Rhubarb Gelatin Salad

Rhubarb Gelatin Salad

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
CYNSABL

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 35.8g
  • 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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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SEBC
21

SEBC

5/27/2003

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

6/12/2009

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

Cheryl
14

Cheryl

11/1/2008

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

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