Rhubarb Gelatin Salad12 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 2 hr 20 min
“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.” - by CYNSABL
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 204 cal
- 6.7 g
- 35.8 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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...." See more"
"This is my favorite jello salad of all time. Even people who don't like rhubarb like this. ..." See more"
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