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Rhubarb Salad
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2 cups cooked rhubarb, slightly sweetened
8 oz. crushed pineapple, drained
1 3oz. pkg. orange jello
3/4 cup hot water (to mix jello)
1/4 cup cold water
Nuts (optional)
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Mix jello; add rhubarb. Chill until it begins to thicken. Fold in Pineapple and nuts. Use a 9x13 pan.
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Preparation Time: |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Leslie
South Dakota
United States |
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| This recipe has been viewed 5918 times. |
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