Rhubarb Salad

Nicole Bredeweg


I rarely make this recipe -- but only because when I WANT to make it, rhubarb is out of season. And I can't find it frozen locally.
It is simple to make, and you can probably fool kids into eating it because it's "jello", but, really, it's a much more cultured flavor. I'd recommend it for holiday dinners. If you can find the rhubarb, lol!

pinch tips: How to Wash Fruits & Vegetables




Stove Top


4 c
rhubarb, diced
1-1/2 c
1/2 c
6 oz
strawberry jello
1 c
orange juice
1 tsp
grated orange peel
1 c
fresh strawberries, sliced

Directions Step-By-Step

In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6 - 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken (approximately 1 hour). Fold in strawberries. Pour into a 2 quart bowl; chill until set.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids
Hashtag: #jello