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Rosy Rhubarb Salad

SUBMITTED BY: Florence Vold

"This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead."
PREP TIME  25 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups diced fresh or frozen rhubarb
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 (3 ounce) packages strawberry flavored gelatin
  • 1 cup applesauce
  • 1 cup orange juice
  • 2 teaspoons grated orange peel
  • 1 cup sliced fresh strawberries

DIRECTIONS

  1. In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight.
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