Rosy Rhubarb Mold
A vibrant, fruity gelatin mold combining tangy rhubarb and sweet apples, accented with nuts, perfect for spring gatherings or a refreshing dessert option.
Ingredients
Instructions
- Cook rhubarb in water until just tender.
- Add strawberry jello and salt to hot mixture and stir until dissolved.
- Chill the mixture until set.
- Fold in finely chopped apples and broken nut meats.
- Chill again before serving.
Tips & Substitutions
For a vibrant flavor boost, consider adding a splash of lemon juice or a teaspoon of vanilla extract to the rhubarb mixture. If you don't have strawberry jello, raspberry or cherry jello can be excellent substitutes. Always ensure the rhubarb is tender but not mushy to maintain a good texture in the mold. You can also use fresh rhubarb if it's in season; just adjust the cooking time accordingly.
Serving Suggestions
This Rosy Rhubarb Mold makes a delightful dessert on its own but pairs beautifully with whipped cream or vanilla ice cream. For a complete meal, serve it alongside a light salad or as a refreshing side dish at a summer barbecue. It also complements savory dishes like Sauerbraten and Noodles or Mashed Potatoes, adding a sweet contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The mold can be enjoyed cold straight from the fridge, or you can let it sit at room temperature for about 15 minutes before serving for a softer texture. Avoid freezing, as it may alter the consistency of the jello.
Nutrition & Diet Analysis (per serving)
Each serving of Rosy Rhubarb Mold contains roughly 110 calories, with 0g protein, 29g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 1749mg per serving (76% 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 fresh rhubarb instead of frozen?
Yes, fresh rhubarb can be used in this recipe! Just chop it and cook it in water until tender, which usually takes about 5-7 minutes. Keep an eye on it to prevent overcooking, as fresh rhubarb can become mushy more quickly than frozen.
How can I make this recipe vegan?
To make a vegan version of the Rosy Rhubarb Mold, simply ensure the jello you use is plant-based. Many brands offer gelatin-free jello options made from agar-agar or other plant sources. Additionally, check that the nut meats you use are free from any non-vegan additives.
Is there a way to make the mold less sweet?
If you prefer a less sweet dessert, consider reducing the amount of jello used or opting for a sugar-free jello variant. You can also increase the amount of chopped apples to add natural sweetness and balance the flavors, enhancing the overall taste without excess sugar.
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).