ROSY RHUBARB SALAD
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl. Chill several hours or overnight.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
REFRESHING RHUBARB SALAD
Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest. , Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK-PICKLED RHUBARB SALAD
Steps:
- Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
- Do Ahead
- Rhubarb can be pickled 1 week ahead. Keep chilled.
SPINACH SALAD WITH RHUBARB DRESSING
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.
Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.
ROSY RHUBARB SALAD
This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead.
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 41.8 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0 g, Sodium 89.9 mg, Sugar 38 g
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