Rosy rhubarb salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rhubarb, frozen -- or fresh |
| Sliced 1 in | ||
| 1 | tablespoon | Sugar |
| 1 | pack | Raspberry gelatin powder -- |
| 3 | Oz | |
| 1 | cup | Pineapple juice -- |
| Unsweetened | ||
| 1 | teaspoon | Lemon juice |
| 1 | cup | Apple -- peeled diced |
| 1 | cup | Celery -- diced |
| ¼ | cup | Pecans -- chopped |
Directions
In a med. saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices.
Chill until partially set. Stir in apples, cedery and pecans. Pour into a 4½ cup mold or glass bowl. Chill several hours or overnight. Yield: 8 servings.
Recipe By : Country Woman