• 1 c. chopped rhubarb
  • 3/4 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


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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Submitted 6/13/05.
Source: Southern Living 1986
Submitted By: Ruth Burbage
Rhubarb Congealed Salad