The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: May 24, 2011
Took this to a BBQ and it was a hit! I didn't make it in the shape of a mold because I didn't have one. I also accidentally added the strawberries a little late (about 2 hours after putting it in the fridge), but it still tasted great!
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Photo by aopiuofc

Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: May 14, 2011
Made this for Easter dinner because I wanted to bring something local to the table (rhubarb). It was delicious and well-loved by all ages!
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Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA
Living In: Beavercreek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Jul. 11, 2010
We LOVE this jello salad. My 16 year old son requests it for his birthday "cake" because it's his favorite dish. I cook the rhubard so it's more liquified instead of chunky. You'll need to purchase at least 4 good sized rhubard stalks or even more slender ones. Chilling until syrupy takes about an hour. It fits well in a 5-1/2 cup mold or 8" x 8" square glass pan.
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Cooking Level: Intermediate

Living In: Erie, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Apr. 25, 2010
wonderful combination of fresh rhubarb and strawberries...served with whipped topping on the side...many good comments.
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