- 1 cup chopped fresh or frounceen 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.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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