Rhubarb Jello Salad Recipe

Make a Spring Rhubarb Gelatin Mold

This Rhubarb Jello Salad makes a delicious Rhubarb Spring Salad Mold with strawberry flavoured jello/gelatin, celery, chopped meat nuts and cream cheese!

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Got rhubarb in the freezer? No problem ... you can use fresh OR frozen rhubarb for this salad recipe.

A Festive Red Salad for an Easter Dinner Salad, a Christmas Dinner Salad, a Valentine's Dinner or ANY occasion!

Ingredients

2 cups chopped, fresh or frozen rhubarb
1/2 cups granulated sugar
1 tbsp. lemon juice
2/3 cup finely chopped green celery
1/2 cup cold water
1/3 cup chopped nut meats
1 pkg. - 85 grams size - strawberry flavoured gelatin (Example: "Jello")
1 - 3 oz. size pkg. cream cheese, softened, cut into pieces

Directions

In a pan, bring the rhubarb, sugar and water, to a boil, then reduce heat to "medium", and allow the mixture to simmer until the rhubarb is tender (about 8 - 10 minutes).

Dissolve the gelatin in the boiling hot rhubarb sauce in the pan.

Add the pieces of cream cheese, and stir until the cream cheese has dissolved in the hot mixture.

Chill in the refrigerator until the mixture begins to thicken.

Remove from refrigerator and whip the mixture until it is light and fluffy, then add the lemon juice, celery and the nut meats.

Transfer mixture to a large salad mold, or to individual molds.

Chill in the refridgertor.

ENJOY!

Did You Know?

Rhubarb has been used for medicinal purposes for hundreds of years. It is one of the most commonly used herbs in Chinese Medicine.

It is the roots and rhizome of the rhubarb plant, not the stalks that are used for medicinal purposes.

Medicinal rhubarb is also referred to as "Chinese Rhubarb", "Turkey Rhubarb", or "Indian Rhubarb".

Rhubarb root, used externally, claims to be advantageous in the treatment of burns.