Rhubarb Gelatin Salad recipe

6 servings

3 cups chopped fresh rhubarb

1/2 cup white sugar, or to taste

2 tablespoons water

1 (3 ounce) package raspberry flavored gelatin mix

1 cup cold water

1 cup chopped apple

1/2 cup chopped walnuts

In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water.

Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy.

Mix well to form a sauce.

Taste, and adjust sugar if needed.

Reserve 1 cup.

Save any extra for other uses.

In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved.

Stir in 1 cup cold water, then mix in the apples and walnuts.

Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set.

Garnish with whipped topping or creamy salad dressing before serving if you like.