Congealed Rhubarb Salad
|Rhubarb||2 Cup (32 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Pineapple juice||2 Cup (32 tbs)|
|Strawberry gelatin||2 Tablespoon|
|Red food coloring||3 Drop (Few Drops)|
|Pared chopped apple||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Cook rhubarb in boiling water for 5 min utes or until tender.
Add 1 cup pineapple juice; bring to a boil.
Add gelatin; stir until dissolved.
Add remaining pineapple juice and food coloring.
Chill until mixture begins to congeal; add apples and nuts.
Chill until firm.