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|Rhubarb Gelatin Salad|
"This is a notable manner to use left over rhubarb sauce. Your youngsters might not even understand rhubarb is a key factor. Excellent salad with fowl. Another serving inspiration: Make in 9x13 cut in squares and serve crowned together with your favourite hen salad."
- 3 cups chopped sparkling rhubarb
- 1/2 cup white sugar, or to flavor
- 2 tablespoons water
- 1 (3 ounce) package deal raspberry flavored Jell-O® mix
- 1 cup bloodless water
- 1 cup chopped apple
- 1/2 cup chopped walnuts
|Prep : 20M||Cook : 6M||Ready in : 2H20M|
- In a saucepan over medium warmness, combine the rhubarb, sugar, and a couple of tablespoons water. Bring to a boil, and cook dinner for about 15 minutes, or until rhubarb is soft. Mix nicely to form a sauce. Taste, and alter sugar if wished. Reserve 1 cup. Save any more for different uses.
- In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling warm rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then blend inside the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to four hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
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