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

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