“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
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 204 cal
- 10%
- Fat
- 6.7 g
- 10%
- Carbs
- 35.8 g
- 12%
Based on a 2,000 calorie diet
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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"
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