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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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. Ingredients:
3 cups chopped fresh rhubarb |
1/2 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 |
1/2 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.
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