Ruby Rhubarb Salad
A vibrant and refreshing rhubarb salad with sweet strawberries, creamy cheese, and a tangy lemon Jell-O base, perfect for spring gatherings or summer desserts.
Ingredients
Instructions
- Combine rhubarb, sugar, and water in a saucepan and cook over medium heat for 3 minutes until tender.
- Cool the mixture; drain, reserving the syrup.
- Add enough water to the syrup to make 2 cups. Return to a boil and stir in strawberry Jell-O until dissolved.
- Add 3/4 cup cold water and lemon juice to the Jell-O mixture.
- When set, fold in the cooked rhubarb, diced cream cheese, and sliced banana.
- Turn the mixture into a 6-cup mold or a 9 x 13-inch pan and chill until firm.
Tips & Substitutions
For a sweeter twist, consider adding chopped strawberries or raspberries to the salad. If you're out of rhubarb, tart apples can serve as a substitute, though the flavor will differ. Make sure to let the Jell-O mixture cool properly before adding the other ingredients to avoid melting the cream cheese. This dish can be made a day in advance for a refreshing dessert.
Serving Suggestions
This Ruby Rhubarb Salad can be served as a delightful side dish at picnics or family gatherings. It pairs beautifully with Delicious Squash Cornbread for a complete meal. For a more indulgent treat, consider serving it with whipped cream or vanilla ice cream on top. It also makes a refreshing dessert on its own.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad begins to separate, simply give it a gentle stir before serving. Avoid freezing, as the texture may change once thawed. Chilling it again will help firm it up slightly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Rhubarb Salad contains roughly 184 calories, with 4g protein, 26g carbohydrates, and 8g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g 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 in this recipe, but be sure to thaw and drain it well before cooking. The texture may be slightly softer than fresh rhubarb, but it will still work well in the salad.
How long does it take for the salad to set?
The salad typically takes about 4-6 hours to set in the refrigerator. For best results, make it the night before and allow it to chill overnight to achieve a firmer texture.
Is this salad suitable for vegetarians?
Yes, this Ruby Rhubarb Salad is suitable for vegetarians as it contains no meat products. However, check the Jell-O packaging to ensure it meets your dietary preferences, as some gelatin products may not be vegetarian.
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).