Family Histories

Family Histories for the Rose and Kirkpatrick Families

Friday, July 17, 2015

Family Recipe Friday - Rhubarb Salad

I noticed there was fresh rhubarb in the grocery store this week.  It appears infrequently, so if you like it,  you grab it when you can.  This recipe is from Grandma's cookbook; it's one of those 70's style "congealed" salads.  But really good.

Rhubarb Salad

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

Heat rhubarb, dissolve jello into it and cool.

Mix other ingredients in a seperate bowl, then add to slightly thickened jello mixture.

Chill until firm.

*To cook rhubarb, trim away leaves.  Wash and remove fiberous strands on outside of rhubarb if necessary.  Slice stalks into one-inch chunks.  To cook, bring 1/4 cup water and 1/4 cup sugar to a boil.  Add rhubarb, bring back to a boil and simmer 10 minutes.  Let cool and store in refrigerator until ready to use.


1 comment:

  1. Can't wait to try this .... I see a retro picnic on the horizon!