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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Even people who don't like rhubarb have fallen for this dish! The deceptively simple-sounding recipe does not prepare you for the delicious flavor of the finished product. With its sweet-tart flavor, it's a lovely addition to a tradition festive dinner of a buffet supper. Ingredients:
4 cups diced fresh or frozen rhubarb |
1-1/2 cups cold water, divided |
3/4 cup sugar |
1 package (6 ounces) raspberry or strawberry gelatin |
1 tablespoon grated orange peel |
1/2 cup finely chopped celery |
1/2 cup chopped nuts, optional |
Directions:
1. In a saucepan, cook rhubarb, 1/2 cup water and sugar until a sauce forms, about 8 minutes. Remove from the heat; add gelatin and stir until dissolved. Add orange peel, celery, nuts if desired and remaining water; mix well. Pour into a lightly greased 4- to 5-1/2-cup mold. Cover and chill until set. Yield: 8 servings.
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