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Pineapple Rhubarb Ring

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Ingredients
  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)
Directions

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.
Chill firm.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Rhubarb

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1628 Calories from Fat 347

% Daily Value*

Total Fat 41 g63.7%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 338.4 mg14.1%

Total Carbohydrates 174 g58.1%

Dietary Fiber 13.5 g54%

Sugars 157.7 g

Protein 153 g306.3%

Vitamin A 3.1% Vitamin C 28.5%

Calcium 23.8% Iron 20%

*Based on a 2000 Calorie diet

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Pineapple Rhubarb Ring Recipe