Pineapple Rhubarb Ring
|Canned pineapple tidbits||20 1⁄2 Ounce (1 Can, 1 Pound 4 1/2 Ounce, 2 1/2 Cups)|
|Rhubarb pieces||2 Cup (32 tbs) (Fresh, 1 Inch Slices)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cherry-flavored gelatin||6 Ounce (2 Packages, 3 Ounce Each)|
|Lemon juice||1 Tablespoon|
|Broken pecans||1⁄2 Cup (8 tbs)|
Drain pineapple, reserving syrup.
Combine rhubarb, sugar, and water; cover and cook just till tender, about 5 minutes.
Drain thoroughly, reserving syrup.
Combine pineapple and rhubarb syrups; add water to make 3 1/2 cups.
Heat to boiling; add gelatin and stir to dissolve.
Add lemon juice; cool.
Chill till partially set.
Fold in pineapple, rhubarb, and nuts; pour into 6-cup ring mold.