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Congealed Rhubarb Salad

garden.fresh's picture
  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.

Recipe Summary

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Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 115 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 58.4 mg2.4%

Total Carbohydrates 16 g5.5%

Dietary Fiber 1.7 g6.7%

Sugars 11.8 g

Protein 3 g5.3%

Vitamin A 0.9% Vitamin C 50.9%

Calcium 4.9% Iron 1.6%

*Based on a 2000 Calorie diet

Congealed Rhubarb Salad Recipe