26 Sep 2009
|Frozen rhubarb||1 Cup (16 tbs)|
|Unsweetened pineapple juice||2 Cup (32 tbs)|
|Raspberry gelatin||1 Tablespoon|
|Peeled and chopped tart apples||2 Cup (32 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
Cook rhubarb as directed on package.
Sweeten to taste.
Add pineapple juice and bring to a boil.
Add gelatin and stir until dissolved.
Chill until partially set; add apples and pecans.
Mix well and pour into molds.
Rhubarb Salad Recipe