Rhubarb Congealed Salad
|Chopped rhubarb||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Gelatin||3 Ounce (Strawberry Flavored Gelatin)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Chopped apple||1 Cup (16 tbs), unpeeled|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Lettuce leaves||1 (For Serving)|
Combine rhubarb and water in a saucepan, cover and cook 8 to 10 minutes or until tender.
Remove from heat, add gelatin and sugar, stirring until dissolved.
Add juice, chill until consistency of unbeaten egg white.
Fold in apple and pecans.
Spoon into a lightly oiled 4-cup mold, chill until firm.
Serve on lettuce.