Rhubarb Apple Mold
A vibrant, fruity gelatin mold combining tart rhubarb, sweet apples, and crunchy pecans, perfect for a refreshing dessert or side dish suitable for gatherings and family meals.
Ingredients
Instructions
- Bring rhubarb, water, and sugar to a boil in a small saucepan. Simmer several minutes or until rhubarb is soft.
- Dissolve strawberry jello in boiling water.
- Add cooked rhubarb and cool until syrupy.
- Stir in diced apples and chopped pecans.
- Spoon the mixture into a 2-quart mold.
- Chill until firm.
- Turn out onto a lettuce-lined plate and serve with mayonnaise or sour cream.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the rhubarb mixture. If rhubarb isn't available, you can substitute with an equal amount of diced strawberries for a slightly different taste. Make sure to chop the apples into small, even pieces for uniform texture. For a nut-free option, omit the pecans or replace them with sunflower seeds.
Serving Suggestions
Serve the Rhubarb Apple Mold on a bed of lettuce for a fresh presentation. It pairs beautifully with a dollop of mayonnaise or sour cream, which adds creaminess. This dish can also be enjoyed as a side with grilled meats or as a light dessert. For a complete meal, consider serving it alongside Sweet 'N' Simple Coleslaw.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently microwave individual portions for 20-30 seconds, being careful not to heat it too long, as it can lose its texture. This dish is best served chilled, but warming it slightly can enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Apple Mold contains roughly 181 calories, with 3g protein, 41g carbohydrates, and 2g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb can be used as a substitute. Just thaw it completely and drain any excess liquid before cooking. You may need to adjust the cooking time slightly, as frozen rhubarb may take a bit longer to soften.
Is it possible to make this recipe vegan?
Absolutely! This recipe is naturally vegan as it does not contain any animal products. Just ensure that the jello used is vegan-friendly, as some brands may contain gelatin derived from animal sources. Look for plant-based gelatins or jellos made with agar-agar.
How can I make this dish more visually appealing?
To enhance the presentation, consider garnishing the mold with fresh mint leaves or edible flowers. Additionally, serving it with a colorful fruit salad on the side can create a vibrant plate. For a touch of elegance, use a decorative mold to shape the mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).