Strawberry Rhubarb Salad
This quick and easy recipe is perfect when you have a party to host, it is fruity, creamy and full of flavor.
Yield
12 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
diced |
*
|
| 9 | ounces |
gelatin, unflavored
strawberry |
|
| 1 | cup |
sugar
|
|
| 3 | cups |
water
boiling |
|
| 20 | ounces |
strawberries
thawed |
|
| 3 | ounces |
cream cheese
|
|
| 1 | package |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
diced |
*
|
| 260.1 | ml/g |
gelatin, unflavored
strawberry |
|
| 237 | ml |
sugar
|
|
| 7.1E+2 | ml |
water
boiling |
|
| 578 | ml/g |
strawberries
thawed |
|
| 86.7 | ml/g |
cream cheese
|
|
| 1 | package |
whipped topping, prepared
|
*
|
Directions
Cook rhubarb and sugar until it becomes sauce.
Fix gelatin according to package directions, using a total of 3 cups water.
Add rhubarb mixture and strawberries to gelatin mixture and put in a 9x13 inch pan (glass is best).
Chill until firm.
Prepare the whipped topping according to package directions, then blend it in to softened cream cheese.
Spread over gelatin.
