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Rhubarb Congealed Salad

southern.chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
6

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