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Molded Rhubarb Salad

By: Sue Seymour  
"Says Sue Seymour of Valatie, New York, 'My bright red salad sets fresh tart rhubarb in a fruity-sweet gelatin blend.'"

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Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 3 cups diced rhubarb
  • 2 cups water
  • 1 2/3 cups sugar
  • 1 (6 ounce) package strawberry gelatin
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 cup chopped walnuts

Directions

  1. In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.
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