Rhubarb Gelatin Salad

4.8
(23)
21 Reviews
5 Photos

This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.

Submitted by Cynda Herzberg
Updated on July 14, 2022
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5
5
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Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 3 cups chopped fresh rhubarb

  • ½ cup white sugar, or to taste

  • 2 tablespoons water

  • 1 (3 ounce) package raspberry flavored Jell-O® mix

  • 1 cup cold water

  • 1 cup chopped apple

  • ½ cup chopped walnuts

Directions

  1. In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.

  2. In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.

29 home cooks made it!

Nutrition Facts (per serving)

205 Calories
7g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 205
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 4%
Sodium 54mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 32g
Protein 3g 7%
Vitamin C 6mg 7%
Calcium 64mg 5%
Iron 1mg 3%
Potassium 243mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.