ROSY RHUBARB SALAD
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
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 coated with cooking spray or glass bowl. Chill several hrs or overnight.
Yield: 8 Servings
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Posted by: pgeistfeld@yahoo.com
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Another Great Group of *~ Beth ~*
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