Family Histories

Family Histories for the Rose and Kirkpatrick Families

Friday, April 11, 2014

Family Recipe Friday - Rhubarb Salad

Rhubarb is in my supermarket right now; there are just a couple of weeks every year when you can actually get fresh rhubarb around here*.  I found this recipe in my grandmother's cookbook; it might be a nice addition to an Easter lunch or Sunday supper.  This is kind of a "retro" recipe, like all those gelatin salads from the 60s and 70s.

Rhubarb Salad

2  - 3 ounce packages raspberry gelatin
2 cups cooked rhubarb, with juice
1 cup pineapple chunks
1 cup chopped celery
1 cup chopped pecans

Heat rhubarb, dissolve gelatin into it and cool.

Mix other ingredients in a separate bowl, then add to the slightly thickened gelatin mixture.  

Chill until firm.

Rhubarb is very tart and not sweet at all.  This recipe doesn't specify it, but I think if you are cooking the rhubarb prior to using it in this recipe, you should prepare it as follows:

Wash the stalks and cut off the ends.  Cut the rhubarb stalks into 1 inch slices.  Put into a saucepan and cover with water.  Add about a cup of sugar for every pound of rhubarb.  Cook over low heat until the rhubarb becomes slightly mushy and soft, about 10 - 15 minutes.  

*You can usually find frozen rhubarb, already cut into chunks, in the supermarket.

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