Rhubarb Gelatin Salad Recipes

SIMPLE STRAWBERRY RHUBARB GELATIN

Steps:

• In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.

RHUBARB GELATIN WITH CREAM

Steps:

• Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes.
• Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids.
• If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight.
• When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.

RHUBARB GELATIN SALAD

Steps:

• 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.
• 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.

STRAWBERRY-RHUBARB GELATIN

Steps:

• In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set. , Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise.

RHUBARB GELATIN SALAD

Steps:

• 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.
• 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.

REFRESHING STRAWBERRY RHUBARB SALAD

Steps:

• Dice the rhubarb, or use frozen diced rhubarb and place with the water and sugar in a saucepan over medium heat bringing to a boil. Cook uncovered until rhubarb is tender, about 6 to 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in sliced stawberries. Pour into a 2 quart bolw; chill until set. If desired, garnish with a dollop of whip topping and fresh strawberries.

RHUBARB SALAD

Steps:

• Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.