Refreshing Strawberry Rhubarb Salad |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 14 |
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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. Ingredients:
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 |
Directions:
1. 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.
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