Strawberry-Rhubarb Gelatin

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 6 servings

Ingredients

• 1 cup chopped fresh or frozen rhubarb
• 3/4 cup water
• 1 package (3 ounces) strawberry gelatin
• 1/3 cup sugar
• 1 tablespoon strawberry jam or strawberry spreadable fruit
• 1 cup unsweetened pineapple juice
• 1 medium tart apple, diced
• 1/2 cup chopped walnuts, optional
• Lettuce leaves and mayonnaise, optional

Directions

1. In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set.
2. Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.