Rhubarb Gelatin Salad

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This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9×13 cut in squares and serve topped with your favorite chicken salad.


  • 3 cups chopped fresh rhubarb
  • ½ cup white sugar, or to taste
  • 2 tablespoons water
  • 1 (3 ounce) package raspberry flavored Jell-O® mix
  • 1 cup cold water
  • 1 cup chopped apple
  • ½ 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.

Prep time: 20 mins / Cooking time: 2 hrs / Total time: 2 hrs 20 mins

Serving: 6 / Yield: 6 servings

Calories: 204.5

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