Rhubarb Congealed Salad Recipe

Summary

Servings6Cuisine
Method

Ingredients

 Chopped rhubarb1 Cup (16 tbs)
 Water3⁄4 Cup (12 tbs)
 Gelatin3 Ounce (Strawberry Flavored Gelatin)
 Sugar1⁄2 Cup (8 tbs)
 Pineapple juice1 Cup (16 tbs)
 Chopped apple1 Cup (16 tbs), unpeeled
 Chopped pecans1⁄2 Cup (8 tbs)
 Lettuce leaves1 (For Serving)

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

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.
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