• 1 cup chopped fresh or frozen rhubarb
  • 3/4 cup water
  • One 3-ounce package strawberry gelatin
  • 1/3 cup sugar
  • 1 tablespoon strawberry jam or spreadable strawberry fruit
  • 1 cup unsweetened pineapple juice
  • 1 medium tart apple, diced
  • 1/2 cup chopped walnuts, optional
  • Lettuce leaves and mayonnaise, optional


In a saucepan over medium heat, bring the rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the rhubarb is tender. Remove from the heat.

Add the gelatin powder, sugar and jam; stir until the gelatin is dissolved. Add the pineapple juice.

Chill until partially set. Stir in the apple and nuts, if desired. Pour into six 1/2-cup molds or a 1-quart bowl coated with nonstick cooking spray. Chill until set.

Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise.

Special Offer: Take advantage of a special offer for guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4929

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.