Pineapple Rhubarb Mould
|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)|
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.
Serving size: Complete recipe
Calories 859 Calories from Fat 4
% Daily Value*
Total Fat 0.5 g0.77%
Saturated Fat 0.14 g0.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 39.3 mg1.6%
Total Carbohydrates 203 g67.5%
Dietary Fiber 10.1 g40.4%
Sugars 187.9 g
Protein 16 g32.4%
Vitamin A 5% Vitamin C 40.2%
Calcium 22% Iron 4%
*Based on a 2000 Calorie diet