Ingredients
- 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
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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Submitted 6/13/05.
Source: Southern Living 1986
Submitted By: Ruth Burbage
burbage@pell.net
Rhubarb Congealed Salad