Rosy Rhubarb Salad

4 cups rhubarb, chopped

1 cup water

2/3 cup sugar

1/4 tsp. salt

6 oz. pkg. strawberry gelatin

1 1/2 cups cold water

1/4 cup lemon juice

2-11oz cans mandarin oranges, drained

1 cup celery, chopped

In saucepan combine rhubarb, water, sugar and salt. Bring to boil over medium heat. Boil 1-2 minutes or until rhubarb is tender. Remove from heat and stir in gelatin. Add cold water and lemon juice. Chill until partially set. Fold in oranges and celery. Can be used for a 6-cup molded salad. Spray mold with nonstick cooking spray. 12 servings.

Recipes: Back to Salads/Vegetables | Back to Main Menu

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