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Rhubarb Congealed Salad Recipe | |
Sauces | |
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Ingredients:
1 c. chopped rhubarb3/4 c. water 1 (3 oz) pkg strawberry-flavored gelatin 1 c. pineapple juice 1 c. chopped unpeeled apple 1/2 c. chopped pecans Lettuce leaves
Directions:
Combine rhubarb and water in saucepan; cover and cook 8-10 minutes or till tender. Remove from heat; add gelatin and sugar, stirring until dissolved. Add juice; chill until consistency of unbeaten egg white. Fold in apple and pecans. Spoon into lightly oiled 4 cup mold; chill until firm. Serve on lettuce. Yield: 6 servings.
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