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Pineapple Rhubarb Mould

Salad.Carnival's picture
Ingredients
  Rhubarb slice 2 Cup (32 tbs) (1 Inch)
  Sugar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Canned pineapple tidbits 20 Ounce (2 1/2 Cups, 1 Can)
  Strawberry flavored gelatin 1 Tablespoon (1 Package)
  Lemon juice 2 Teaspoon (Fresh, Frozen, Or Canned)
Directions

Combine rhubarb, sugar, and water; cover and cook just till tender, about 5 minutes.
Drain thoroughly, reserving syrup.
Drain pineapple, reserving syrup also.
Combine the pineapple and rhubarb syrups and add water to make 1 3/4 cups.
Heat to boiling; add to gelatin and stir to dissolve.
Add lemon juice.
Cool, then chill until partially set.
Fold in rhubarb and pineapple; pour into 1-quart mold.
Chill until set.
Unmold on salad greens.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rhubarb

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