STRAWBERRY-RHUBARB GELATIN
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
Time 20m
Yield 6 servings.
Number Of Ingredients 9
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.
SIMPLE STRAWBERRY RHUBARB GELATIN
Rhubarb lends a hint of natural tartness to this sweet salad shared by Opal Schmidt of Battle Creek, Iowa. As a fruity side dish, its vibrant color is sure to add eye-opening appeal to almost any meal.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.
Nutrition Facts : Calories 262 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY RHUBARB PRETZEL SALAD
One of my favorite parts about living in the Midwest is that if someone says they're bringing a salad to the potluck, you never know what you're going to get. It could be a pile of greens, it could be cold spaghetti tossed with cheese and it could be layers of crushed pretzels, sweet cream, and strawberries suspended in gelatin. This version incorporates rhubarb into the mix since it plays so well with strawberries, and wherever rhubarb goes it brings an optional (but highly encouraged) splash of rosewater for a little extra sparkle.
Provided by Molly Yeh
Categories dessert
Time 5h
Yield 9 to 12 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the middle position and preheat to 325 F degrees.
- For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
- For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
- Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
- Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
- To serve, grab a big spoon and dig in.
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