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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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4.1475
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 226 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 30.4 mg1.3%

Total Carbohydrates 30 g10%

Dietary Fiber 2.4 g9.5%

Sugars 25.6 g

Protein 13 g27%

Vitamin A 3.5% Vitamin C 37.2%

Calcium 4.3% Iron 3.6%

*Based on a 2000 Calorie diet

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Rhubarb Congealed Salad Recipe