50+ Friends Club Cookbook
Salads and Dressings
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Rhubarb Salad
From the Kitchen of:
Paz
4
cups
Diced fresh or frozen rhubarb
1-1/2
cups
Water
1/2
cup
Sugar
1
6 oz. pkg.
Strawberry gelatin
1
cup
Orange juice
1
tsp.
Grated orange peel
1
cup
Sliced fresh strawberries
Mayonnaise, fresh mint and additional strawberries, (Optional)
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.
Add orange juice and peel; mix well.
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.
Yield: 12-14 servings.