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Best Rhubarb Jell-O Salad

June 4th, 2007 by Halli

In spring, our fancy turns to – rhubarb, naturally! Here is Mom’s best rhubarb salad, full of delicious flavors and textures. It’s also wonderful served as a dessert.

1 pint rhubarb sauce*
1 1/2 c boiling water
6 oz package of any red Jell-O
1 c crushed pineapple with juice
chopped nuts, optional
grated apple, optional
fresh or frozen raspberries, optional

Dissolve Jell-O in boiling water. Add rhubarb sauce, pineapple, and other ingredients as desired. Pour into 9″ X 13″ pan, or equivalent mold. Chill. Serve topped with whipped cream or whipped topping.

*To make rhubarb sauce:
Pull rhubarb stalks from plant. Trim and discard leaves, as they contain oxalic acid, a poison. Wash stalks and cut into 1/2″ pieces. Place in sauce pan with a small amount of water and a little sugar (amount of sugar can be adjusted later). Place over medium high heat and cook until mixture comes to a boil. Watch closely because the mixture becomes frothy and is likely to boil over. Turn down heat, cover and cook only until rhubarb pieces are tender and falling apart. Add additional sugar if desired.

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