Best Rhubarb Gelatin Salad Recipes

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REFRESHING STRAWBERRY RHUBARB SALAD



Refreshing Strawberry Rhubarb Salad image

This is the next best thing to Strawberry Rhubarb Pie and a great way to use all the rhubarb coming in from the garden. You can use fresh or frozen strawberries or rhubarb so you can enjoy it all year long. I like to use sugarfree jello, but the regular jello works as well.

Provided by Debs Cookin

Categories     Low Protein

Time 38m

Yield 12-14 serving(s)

Number Of Ingredients 7

4 cups rhubarb
1 1/2 cups water
1/2 cup sugar
2 (3 ounce) packages sugar-free strawberry gelatin
1 cup orange juice
1/4 teaspoon orange peel, grated
2 cups strawberries

Steps:

  • Dice the rhubarb, or use frozen diced rhubarb and place with the water and sugar in a saucepan over medium heat bringing to a boil. Cook uncovered until rhubarb is tender, about 6 to 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in sliced stawberries. Pour into a 2 quart bolw; chill until set. If desired, garnish with a dollop of whip topping and fresh strawberries.

Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 125.2, Carbohydrate 25.6, Fiber 1.3, Sugar 11.7, Protein 2.9

RHUBARB GELATIN WITH CREAM



Rhubarb Gelatin with Cream image

This is just the thing to make when spring rhubarb is plentiful, slender and pink. (The rosier your stalks, the prettier the dessert.)

Provided by Food Network Kitchen

Time 3h25m

Yield 8 servings

Number Of Ingredients 5

4 pounds rhubarb
2 cups plus 1 teaspoon sugar
2 .25-ounce packets unflavored gelatin
1/2 cup heavy cream
1/2 teaspoon vanilla extract

Steps:

  • Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes.
  • Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids.
  • If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight.
  • When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.

RHUBARB SALAD



Rhubarb Salad image

Make and share this Rhubarb Salad recipe from Food.com.

Provided by CJAY8248

Categories     Low Cholesterol

Time 20m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 6

3 cups rhubarb, cut in 1/2-inch pieces
1 cup water
1 (3 ounce) package raspberry Jell-O gelatin
1 cup sugar
1 cup celery, diced
1 cup nuts, chopped coarsely

Steps:

  • Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.

Nutrition Facts : Calories 333.8, Fat 11.9, SaturatedFat 1.6, Sodium 235.5, Carbohydrate 55.2, Fiber 3.4, Sugar 47.5, Protein 5.7

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