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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it—but my parents did! My husband and I are dairy farmers in partnership with our grown son. Ingredients:
3 cups sliced fresh or frozen rhubarb (1-inch pieces) |
1 tablespoon sugar |
1 package (3 ounces) raspberry gelatin |
1 cup unsweetened pineapple juice |
1 teaspoon lemon juice |
1 cup diced peeled apples |
1 cup diced celery |
1/4 cup chopped pecans |
Directions:
1. In a medium 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.
2. Stir in apples, celery and pecans. Pour into a 4-1/2 cup mold coated with cooking spray or glass bowl. Chill several hours or overnight. Yield: 8 servings.
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