ROSY RHUBARB SALAD

Rosy Rhubarb Salad image

This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 8

Previous Next

Ingredients

4 cups diced raw or frozen rhubarb
1/2 cup water
1/2 cup sugar
2 packages (3 ounces each) strawberry gelatin
1 cup applesauce
1 cup orange juice
2 teaspoons grated orange zest
1 cup sliced fresh strawberries

Steps:

In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 1g protein.