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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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To sweeten your meal, give subscriber Mary Ellen Beachy's rhubarb salad a try. It has a very fresh fruity flavor, she remarks from Dundee, Ohio. Plus, it comes in handy if you find you have a surplus harvest of rhubarb to use uplike we do each summer! Mary Ellen Beach, Dundee, Ohio Ingredients:
4 cups diced fresh or frozen rhubarb |
1-1/2 cups water |
1/2 cup sugar |
2 packages (3 ounces each) strawberry gelatin |
1 cup orange juice |
1 tablespoon grated orange peel |
2 cups sliced fresh strawberries |
Directions:
1. In a large saucepan, combine the rhubarb, water and sugar. Cook over medium heat until the rhubarb is tender, about 5 minutes. Remove from the heat. Stir in gelatin until dissolved. Add orange juice and peel. Chill for 2 to 2-1/2 hours or until slightly thickened.
2. Stir in the strawberries; pour into a 2-qt. bowl. Chill for 2-3 hours or until firm. Yield: 8-10 servings.
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