Best Rhubarb Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB GELATIN SALAD



Rhubarb Gelatin Salad image

This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.

Provided by CYNSABL

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h20m

Yield 6

Number Of Ingredients 7

3 cups chopped fresh rhubarb
½ cup white sugar, or to taste
2 tablespoons water
1 (3 ounce) package raspberry flavored Jell-O® mix
1 cup cold water
1 cup chopped apple
½ cup chopped walnuts

Steps:

  • In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
  • In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 35.8 g, Fat 6.7 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 53.9 mg, Sugar 31.8 g

STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP



Strawberry Fruit Salad with Rhubarb Simple Syrup image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 cup granulated sugar
2 cups chopped rhubarb
1/4 teaspoon kosher salt
2 cups strawberries, quartered
1 cup blackberries, halved
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint

Steps:

  • For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
  • For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.

REFRESHING RHUBARB SALAD



Refreshing Rhubarb Salad image

Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 8

4 cups diced fresh or frozen rhubarb
1-1/2 cups water
1/2 cup sugar
1 package (6 ounces) strawberry gelatin
1 cup orange juice
1 teaspoon grated orange zest
1 cup sliced fresh strawberries
Mayonnaise, fresh mint and additional strawberries, optional

Steps:

  • In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest. , Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

SPINACH SALAD WITH RHUBARB DRESSING



Spinach Salad with Rhubarb Dressing image

Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup white vinegar
3/4 cup vegetable oil
3 tablespoons grated onion
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
SALAD:
6 cups torn fresh spinach
6 bacon strips, cooked and crumbled
1/2 cup bean sprouts
1/2 cup shredded cheddar cheese
1 to 2 hard-boiled large eggs, chopped

Steps:

  • In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.

QUICK-PICKLED RHUBARB SALAD



Quick-Pickled Rhubarb Salad image

Rhubarb's signature tartness is actually brought down by pickling!

Provided by Lily Freedman

Categories     Bon Appétit     Salad     Rhubarb     Spring     Fennel     Celery     Side

Yield 4 servings

Number Of Ingredients 10

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Steps:

  • Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
  • Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
  • Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
  • Do Ahead
  • Rhubarb can be pickled 1 week ahead. Keep chilled.

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

GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB



Green Salad with Roasted Beets and Pickled Rhubarb image

Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Number Of Ingredients 7

3 medium golden beets (1 pound total)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 to 4 pieces Pickled Rhubarb, thinly sliced on the bias (1/2 cup), plus 2 tablespoons pickling liquid
2 teaspoons Dijon mustard
2 tablespoons chopped fresh dill or mint, plus more sprigs or leaves for serving
2 to 3 heads Little Gem lettuce, or 1 to 2 small heads Boston or Bibb lettuce, torn into bite-size pieces (8 cups)

Steps:

  • Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
  • Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.

RHUBARB SPINACH SALAD



Rhubarb Spinach Salad image

This is a sweet, tangy salad with slightly wilted spinach. It comes together super fast and easy, with great results! I used a cranberry sugar vinegar that I made, but you could try red wine vinegar, too.

Provided by Chef Matt

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 6

½ pound fresh spinach -- cleaned, stemmed, and dried
2 large stalks of rhubarb, cut diagonally into thin slices
water to cover
¼ cup white sugar
2 tablespoons sweet red wine vinegar
6 tablespoons olive oil

Steps:

  • Arrange the spinach leaves on a platter.
  • Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  • Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 32.5 g, Fat 41 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 95.2 mg, Sugar 26 g

RHUBARB SALAD WITH GOAT CHEESE



Rhubarb Salad with Goat Cheese image

Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 9

3/4 pound rhubarb, cut into 3/4-inch pieces
1/4 cup honey
1/2 cup walnut halves
2 tablespoons olive oil
2 tablespoons balsamic vinegar (preferably white)
Coarse salt and ground pepper
4 bunches arugula (about 1 pound total), tough ends removed
1 fennel bulb, cored and thinly sliced crosswise
1/2 cup fresh goat cheese, crumbled

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
  • In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.

Nutrition Facts : Calories 355 g, Fat 22 g, Fiber 6 g, Protein 12 g

STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS



Strawberry-Rhubarb Salad with Mint and Hazelnuts image

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

Provided by Evan Bloom

Categories     Salad     Appetizer     Dessert     Side     Kid-Friendly     Quick & Easy     Lunch     Strawberry     Mint     Spring     Healthy     Rhubarb     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 tablespoons sugar
1 tablespoon Cointreau or fresh orange juice
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled, quartered
1/4 cup torn fresh mint leaves

Steps:

  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
  • Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

BEET, RHUBARB, AND ORANGE SALAD



Beet, Rhubarb, and Orange Salad image

Provided by Lora Zarubin

Categories     Salad     Spritzer     Side     Roast     Vegetarian     High Fiber     Dinner     Lunch     Feta     Orange     Healthy     Rhubarb     Watercress     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

8 2- to 2 1/2-inch-diameter red or yellow beets, 4 of each color if available
4 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
3 cups water
1/2 cup sugar
1 pound trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices
3 large oranges
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon honey
3 cups watercress sprigs
1 1/4 cups coarsely crumbled feta cheese (about one 7-ounce package)
Fresh chervil leaves (optional)

Steps:

  • Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap beets in foil. Roast beets until tender when pierced with fork, about 1 hour. Unwrap and cool beets. Peel, then cut each into 8 wedges.
  • Bring 3 cups water, 1/2 cup sugar, and pinch of coarse salt to simmer in large saucepan, stirring until sugar dissolves. Add rhubarb. Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy). Using slotted spoon, transfer rhubarb to platter and cool completely. DO AHEAD: Beets and rhubarb can be made 1 day ahead. Cover separately and chill.
  • Finely grate enough peel from 1 orange to measure 1/2 teaspoon; transfer to small bowl and reserve for dressing. Cut off peel and white pith from all oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoons orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallot, honey, and remaining 3 tablespoons olive oil into bowl with orange peel and orange juice mixture. Season dressing with coarse salt and pepper.
  • Arrange watercress, beets, rhubarb, and orange segments on 6 plates. Sprinkle with feta and drizzle with dressing. Garnish with chervil leaves, if desired, and serve.

BEST ROSY RHUBARB SALAD



Best Rosy Rhubarb Salad image

During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it-but my parents did! My husband and I are dairy farmers in partnership with our grown son.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 tablespoon sugar
1 package (3 ounces) raspberry gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apples
1 cup diced celery
1/4 cup chopped pecans

Steps:

  • In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender, 5-7 minutes. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. , Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl coated with cooking spray. Chill several hours or overnight.

Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.

RHUBARB BERRY DELIGHT SALAD



Rhubarb Berry Delight Salad image

This recipe will be an instant success. This layered gelatin dish does take some time to prepare but it is worth the work.-Joan Sieck, Rensselaer, New York

Provided by Taste of Home

Categories     Desserts     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 cups diced fresh rhubarb or frozen rhubarb
2 cups fresh or frozen strawberries
1-1/2 cups sugar, divided
1 package (6 ounces) raspberry gelatin
2 cups boiling water
1 cup milk
1 envelope unflavored gelatin
1/4 cup cold water
1-1/2 teaspoons vanilla extract
2 cups sour cream

Steps:

  • In a large saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit is tender. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in fruit; set aside. , In another saucepan, heat milk and remaining sugar over low until sugar is dissolved. Meanwhile, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from the heat; add vanilla. Cool to lukewarm; blend in sour cream. Set aside at room temperature. , Pour a third of the fruit mixture into a 3-qt. bowl; chill until almost set. Spoon a third of the sour cream mixture over fruit; chill until almost set. Repeat layers twice, chilling between layers if necessary. Refrigerate until firm, at least 3 hours.

Nutrition Facts : Calories 255 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

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

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.

POACHED RHUBARB AND ASPARAGUS SALAD



Poached Rhubarb And Asparagus Salad image

Provided by David Karp

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 13

Salt
3/4 cup sugar
3 cups Moscato or other sweet white dessert wine
1/4 cup juiced rhubarb or grenadine (for color)
2 1/2 tablespoons whole black peppercorns, lightly crushed
4 stalks rhubarb, washed, peeled (if stringy) and cut into 4-inch pieces
12 stalks asparagus, medium thickness
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra virgin olive oil
1/2 pound mixed salad greens
1/2 cup mixed fresh herbs (dill, parsley, chives, tarragon)
Freshly ground black pepper

Steps:

  • Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
  • Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
  • Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
  • In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
  • Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 780 milligrams, Sugar 46 grams, TransFat 0 grams

ROSY RHUBARB SALAD



Rosy Rhubarb Salad image

Number Of Ingredients 8

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 tablespoon sugar
1 (3-ounce) package raspberry-flavored gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apple
1 cup diced celery
1/4 cup , chopped pecans

Steps:

  • In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl. Chill several hours or overnight.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

RHUBARB SALAD



Rhubarb Salad image

Even people who don't like rhubarb have fallen for this dish! The deceptively simple-sounding recipe does not prepare you for the delicious flavor of the finished product. With its sweet-tart flavor, it's a lovely addition to a tradition festive dinner of a buffet supper.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

4 cups diced fresh or frozen rhubarb
1-1/2 cups cold water, divided
3/4 cup sugar
1 package (6 ounces) raspberry or strawberry gelatin
1 tablespoon grated orange zest
1/2 cup finely chopped celery
1/2 cup chopped nuts, optional

Steps:

  • In a saucepan, cook rhubarb, 1/2 cup water and sugar until a sauce forms, about 8 minutes. Remove from the heat; add gelatin and stir until dissolved. Add orange peel, celery, nuts if desired and remaining water; mix well. Pour into a lightly greased 4- to 5-1/2-cup mold. Cover and chill until set.

Nutrition Facts :

MOLDED RHUBARB SALAD



Molded Rhubarb Salad image

Says Sue Seymour of Valatie, New York, "My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 6

3 cups diced rhubarb
2 cups water
1-2/3 cups sugar
1 package (6 ounces) strawberry gelatin
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped walnuts

Steps:

  • In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.

Nutrition Facts : Calories 225 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH SALAD WITH RHUBARB DRESSING



SPINACH SALAD WITH RHUBARB DRESSING image

Yield 6 to 8 servings

Number Of Ingredients 14

Sauce:
2 cups of fresh or frozen rhubarb
1/2 cup sugar
1/4 cup vinegar
3/4 cup vegetable oil
3 tablespoons grated onion
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Salad:
6 cups fresh spinach
6 strips of bacon cooked and crumbled
1/2 cup fresh bean sprouts
1/2 cup shredded cheddar cheese
1 or 2 hard boiled eggs

Steps:

  • I a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserve about 6 tablespoons juice; discard pulp. Pour juice into jar with a tight fitting lid; add oil, onion, Worchestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat. Makes 6 to * servings.

SPRING RHUBARB SALAD



Spring Rhubarb Salad image

In our part of Iowa, we know spring is coming when we see the first rhubarb peeking out of the ground. We enjoy it so much that it's hard to wait for the stalks to grow large enough to be picked! I've collected lots of recipes for rhubarb, but this is one of my family's favorites.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 7

4 cups diced fresh rhubarb
1-1/2 cups water
1/2 cup sugar
1 package (6 ounces) strawberry gelatin
1 cup orange juice
1 teaspoon grated orange zest
1 cup sliced fresh strawberries

Steps:

  • Combine rhubarb, water and sugar in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat; add gelatin and stir until dissolved. Add orange juice and zest. Chill until syrupy. Add strawberries. Pour into 6-cup mold; chill until set.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

Related Topics