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Rhubarb raspberry salad
Sunday, June 18, 2006Rhubarb raspberry salad
3 cups cut-up rhubarb
1 cup water
1 (3 oz.) box raspberry Jello
1 cup sugar
1 cup chopped celery
1 cup chopped nuts
In a small saucepan, cook rhubarb in one cup of water for 10 minutes, or until tender. Add gelatin and sugar. Stir until dissolved. Cook until mixture turns to syrup and then add celery and nuts. Stir and pour into a glass dish. Chill or refrigerate until firm.
