This Rhubarb Jello Salad Mold Recipe (or make this gelatin salad in a square pan) makes the perfect Holiday Salad with Rhubarb for Easter, Christmas, Valentine's Day or ANY day!
The combination of sweet, tangy and crunchy ingredients in this salad makes it simply irresistible.
This is a great recipe to use for a large number of guests because it makes 12 servings. Don't count on any left-overs either! :-)
4 cups chopped, fresh or frozen rhubarb
2 1/2 cups cold water, divided
2/3 cup granulated sugar
1/4 tsp. salt
1 - 6 oz. pkg. strawberry flavoured gelatin (Example: "Jello")
1/4 cup lemon juice (bottled is fine)
2 - (11 oz. size each) - cans mandarin oranges, drained
1 cup chopped celery
Optional garnishes - Examples: lettuce leaves, sliced fresh strawberries, fresh raspberries, green grapes, sour cream, Greek yogurt, plain yogurt, or whipped cream.
In a pan, combine the chopped rhubarb, 1 cup of the cold water, sugar and salt.
Bring the mixture to a boil over medium heat, then reduce heat to "low" and allow rhubarb mixture to simmer for about 8 - 10 minutes, until rhubarb is tender.
Remove the mixture from the heat.
Add the strawberry gelatin crystals and stir with a spoon until dissolved.
Stir in the remaining 1 1/2 cups of cold water and the lemon juice until combined.
Chill in the refrigerator until partially set.
Remove from refrigerator and gently fold in the mandarin oranges and the chopped celery.
Pour the mixture into a 6-cup mold or an 8-inch square dish that has been coated with non-stick cooking spray.
Chill in the refrigerator until firmly set.
Unmold onto lettuce leaves, or cut into squares.
If desired, garnish with additional fresh fruit added to the center of the mold (or surrounding the square, if using a pan).
If desired serve with sour cream, Greek yogurt, plain yogurt, or whipped cream, sprinkled with nutmeg, (optional).
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