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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead. Ingredients:
4 cups diced raw or frozen rhubarb |
1/2 cup water |
1/2 cup sugar |
2 packages (3 ounces each) strawberry gelatin |
1 cup applesauce |
1 cup orange juice |
2 teaspoons grated orange peel |
1 cup sliced fresh strawberries |
Directions:
1. In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight. Yield: 8-10 servings.
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