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

USMETRIC

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

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DIRECTIONS

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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