Rhubarb Salad("A Favorite From The '76 Cookbook.")
A refreshing rhubarb salad with a tangy lemon and strawberry jello flavor, complemented by crunchy celery. Perfect for spring gatherings or light dessert offerings.
Ingredients
Instructions
- Combine rhubarb, sugar, and salt in a saucepan and cook over low heat until tender.
- Do not stir or add water as rhubarb makes its own juice.
- Keep the rhubarb pieces whole.
- Bring the mixture quickly to a boil.
- Remove from heat immediately and add 2 packages of strawberry jello.
- Stir carefully to dissolve the jello.
- Add cold water, chopped celery, and lemon juice.
- Chill until very thick and set.
- Serve in molds or as a salad.
Tips & Substitutions
To enhance the flavor of this Rhubarb Salad, consider adding diced strawberries or apples for extra sweetness. If you want a vegan version, substitute the jello with a plant-based gelatin alternative. Make sure to keep an eye on the rhubarb while cooking; it should be tender but not mushy. For a twist, try using different flavored jello to match your taste.
Serving Suggestions
This Rhubarb Salad is best served chilled, and can be molded into shapes for an attractive presentation. It pairs wonderfully with grilled meats, making it a refreshing side for dishes like Steak Supper Special. For a complete meal, consider serving it alongside a light soup or a savory main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad becomes too thick, you can gently stir in a little cold water to loosen it before serving. Avoid freezing, as the texture may change once thawed. Serve cold for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Salad("A Favorite From The '76 Cookbook.") contains roughly 123 calories, with 3g protein, 30g carbohydrates, and 1g fat. It is an excellent source of vitamin C (33% of the Daily Value) and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 862mg per serving (37% of the Daily Value).
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, you can use frozen rhubarb, but be sure to thaw and drain excess moisture before cooking. This will help maintain the right texture and prevent the salad from becoming too watery. Adjust the sugar if necessary, as frozen rhubarb can sometimes be sweeter.
What can I substitute for celery in this salad?
If you're not a fan of celery, you can substitute it with finely chopped apples or cucumbers for a refreshing crunch. Both options will add a different flavor profile while still complementing the rhubarb and jello, making the dish versatile for various palates.
How long does it take for the salad to set?
Typically, the salad will take about 4-6 hours to chill and set properly in the refrigerator. For best results, prepare it the night before serving. This allows the flavors to meld together and ensures a firmer texture, making it easier to serve.
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).