Rhubarb Gelatin Salad

Yield

6 servings

20

120

3 cups: chopped fresh rhubarb

1/2 cup: white sugar, or to taste

2 tablespoons: water

1 (3 ounce) package: raspberry flavored Jell-O® mix

1 cup: cold water

1 cup: chopped apple

1/2 cup: chopped walnuts

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.

Calories: 204 kcal

Carbohydrates: 35.8 g

Cholesterol: 0 mg

Fat: 6.7 g

Fiber: 2.3 g

Protein: 3.4 g

Sodium: 54 mg