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Strawberry Rhubarb Mold
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- SERVES
- 10
- CHILL TIME
- 6 Hr
We can't think of a better combination of fruits than strawberries and rhubarb. You see, the sweetness of the strawberries offsets the tartness of the tangy rhubarb in this cool, refreshing dessert.
What You'll Need
- 1 1/2 cups water
- 1 cup sugar
- 2 (4-serving size) packages strawberry-flavored gelatin
- 1 (16 ounces) frozen rhubarb, thawed, chopped, and well drained
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts
What to Do
-
Coat a 2-quart mold with cooking spray.
-
In a medium saucepan, bring water and sugar to a boil over high heat. Remove from heat and add gelatin, stirring until completely dissolved. Add remaining ingredients; mix well.
- Spoon into mold then chill 6 hours, or until firm. Unmold onto a serving platter and serve.
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grannyblu
Jul 26, 2013
I have a rhubarb patch in back of my yard Rhubarb comes only in the spring so I pick it, wash, it cut it in small pieces and put in freezer bags to enjoy later in the year I use fresh OR frozen the same I don't even let my rhubarb defrost just dump it in comes out fine every time but this recipe does says to defrost the rhubarb first so it is up to you
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keithnancy 3272746
Apr 14, 2012
Like Granny5's question. In this day when we are trying to move away from processed foods and use more fresh, we'd like more recipes (or more information, at least) on how to use fresh, not processed ingredients. So, how can we use fresh rhubarb and get the desired result?
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Granny5
Mar 31, 2012
Could this be done with fresh rhubarb? Would you cook it and then drain it?
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