Simple Strawberry Rhubarb Gelatin Recipes

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STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario

Provided by Taste of Home

Time 30m

Yield 5-1/2 cups.

Number Of Ingredients 5

2-1/2 cups fresh or frozen strawberries, crushed
1-1/2 cups finely diced fresh or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin

Steps:

  • In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB PIE WITH STRAWBERRY JELLO



Rhubarb Pie with Strawberry Jello image

Rhubarb Pie with Strawberry Jello is an easy spring pie recipe. The classic flavors of strawberry and rhubarb come together in this tasty pie with a special crumble topping.

Provided by Barbara

Categories     Dessert

Time 1h

Number Of Ingredients 7

1 unbaked pie shell
3 cups diced rhubarb
3 ounces dry strawberry jello mix
1 cup flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup melted margarine

Steps:

  • Preheat oven to 350 degrees F.
  • Place diced rhubarb in unbaked pie crust.
  • Sprinkle dry strawberry jello mix over top rhubarb in crust.
  • In a bowl, mix flour, sugar and ground cinnamon.
  • Add melted margarine, and stir to form a crumble.
  • Sprinkle crumble over rhubarb.
  • Bake for 50 minutes.
  • Let cool completely before cutting and serving.

STRAWBERRY-RHUBARB GELATIN



Strawberry-Rhubarb Gelatin image

The rosy color and tangy flavor of this favorite salad comes through with every refreshing bite. It's a quick, simple salad and an excellent addition to any meal. Our family and friends look forward to this dish when joining us for dinner on the farm. -Kathy Flowers, Burkesville, Kentucky

Provided by Taste of Home

Categories     Desserts     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup chopped fresh or frozen rhubarb
3/4 cup water
1 package (3 ounces) strawberry gelatin
1/3 cup sugar
1 tablespoon strawberry jam or strawberry spreadable fruit
1 cup unsweetened pineapple juice
1 medium tart apple, diced
1/2 cup chopped walnuts, optional
Lettuce leaves and mayonnaise, optional

Steps:

  • In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set. , Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise.

Nutrition Facts : Calories 96 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g protein.

RHUBARB GELATIN SALAD



Rhubarb Gelatin Salad image

This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.

Provided by CYNSABL

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 2h20m

Yield 6

Number Of Ingredients 7

3 cups chopped fresh rhubarb
½ 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
½ cup chopped walnuts

Steps:

  • 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 : Calories 204.5 calories, Carbohydrate 35.8 g, Fat 6.7 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 53.9 mg, Sugar 31.8 g

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. -Bonnie Krogman, Thompson Falls, Montana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

5 cups sliced fresh or frozen rhubarb, thawed and drained
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mix (regular size)
Whipped topping, optional

Steps:

  • Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

Nutrition Facts : Calories 353 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 359mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

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