Rhubarb Salad

by Frank

Rhubarb is one of my favorites, so here’s a great fresh rhubarb salad for those of you who grow it or get it, and maybe would like to have something new to do with it. But in the off season, you can also get the frozen rhubarb – it also turns out very well. This recipe is a little tangy and a little sweet, and makes a great addition to a picnic or pot luck too.

3 cups of chopped rhubarb
2 cups of water
1 2/3 cups of a sweetener or sugar
1 package (6 oz.) of strawberry gelatin (sugarless or low cal will work)
1 can of crushed pineapple, drained well
1/2 cup of canned, or pre cooked whole cranberries (optional)
… or try adding in …
1/2 cup chopped apples
1/2 cup chopped walnuts

In a sauce pan over medium heat: cook the rhubarb in the water for about 5 minutes, or until it is tender. Remove it from heat.

Stir in the sweetener and the gelatin, dissolving them both very well. Add and stir in the drained pineapple pieces. Add in the nuts.

If you happen to have the cranberries around, these are also really good to add in. Also add in the apples, if your are using them. I tried using both the extra cranberries and apples once. It was very good, but I needed more of the sauce because these additional ingredients added more volume to the recipe. So it would probably be a good idea to increase the amount of water, sugar, and gelatin a little, in that case. You will probably have to “guestimate” a little bit when adjusting for that.

Pour the whole mixture into an oiled mold. Chill, and then it is ready to serve. You can also add a little bit of whipping cream on top when serving. It’s almost good enough to use as a dessert! So why not even try putting it on top of some ice cream and use it like a sauce. It would probably be really good with some extra nuts on top. I just thought of the ice cream idea, so I think I’ll go try it out right now!

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