Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 129.7 Kcal (543 kJ) | ||
| Calories from fat | 55.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 9% | |
|---|---|---|---|
| Sodium | 19.23mg | 1% | |
| Potassium | 252.65mg | 5% | |
| Total Carbs | 17.01g | 6% | |
| Sugars | 12.6g | 50% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 85.66 Kcal (359 kJ) | ||
| Calories from fat | 36.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 9% | |
|---|---|---|---|
| Sodium | 12.7mg | 1% | |
| Potassium | 166.87mg | 5% | |
| Total Carbs | 11.23g | 6% | |
| Sugars | 8.32g | 50% | |
| Dietary Fiber | 1.56g | 9% | |
| Protein | 2.24g | 7% | |
| Vitamin C | 4mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 42.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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