This is it!!! Tom and I tasted a TON of recipes, and finally, FINALLY, we are able to bring you the absolute best gelatin recipe that we tested.
Ladies and Gentlemen, I give you Raspberry Rhubarb Salad!!!
This recipe was sent to us by Pat, who is officially Tom’s new hero. Pat writes:
My 80-year old mother-in-law passed this on to me—it is an old Mennonite family recipe that she grew up with, and has served at family dinners for many years. I always look forward to making this salad during rhubarb season, even freezing packs of rhubarb to last through the winter!
Raspberry Rhubarb Salad
4 cups rhubarb, cut in chunks
3/4 cup sugar
1 cup water
3-oz. package raspberry jello (NOT SUGAR-FREE!)
Cook rhubarb, sugar, and water together over low heat until rhubarb is tender, falling apart.
Take off heat and stir in raspberry jello until dissolved.
Put in a pretty bowl, chill ’til set, and serve!
(Optional: Can substitute strawberry jello, but we prefer the raspberry!)
Needless to say, we were totally all over this salad as soon as Pat’s email hit my inbox. We have two enormous rhubarb plants, or pie plants as they are called in some older cookbooks, and we are always looking for good recipes for rhubarb.
Here is the stewed rhubarb with gelatin added getting ready for it’s trip to the fridge. I must say, this one does take a long time to gel since there is no additional cold liquid added to the gelatin before sticking it in the fridge. I have never properly appreciated the difference that adding cold liquid makes until it is 9:30 at night and Tom is still waiting for dessert to gel.
“Is it set yet?”
“Nope, still too jiggly.”
“When did you make this salad?”
“This afternoon. I think it is going to take all night, so why don’t you quit opening the fridge.”
“But it’s rhubarb! I want it!”
We did end up having to wait until the next day. Tom even came home from work for lunch to eat it.
“Is it ready now?”
“Yes. Stop asking.”
“Finally!! This had better be worth it!”
It was totally worth it. This is his stunned face.
The Verdict: Totally delicious!!
This was very good. Sweet and tart and very yummy. It turns out that the finished gelatin tasted exactly like the filling of Tom’s favorite pie, Rhubarb Meringue, especially when you add a little whip cream to it. Bonus! Thanks for the great recipe, Pat! I know we are going to make this one again and again.
- 4 cups rhubarb, cut in chunks
- ¾ cup sugar
- 1 cup water
- 3-oz. package raspberry Jell-O (NOT SUGAR-FREE!)
- Cook rhubarb, sugar, and water together over low heat until rhubarb is tender, falling apart.
- Take off heat and stir in raspberry Jell-O until dissolved.
- Put in a pretty bowl, chill ’til set, and serve!