It’s spring and one of my favorite fruits is ready for use! Rhubarb!!! Sadly, I feel like rhubarb gets a bad reputation for being sour, stringy, and flavorless. That is hardly the case! Though I very much enjoy a good rhubarb crisp or pie, this fast and easy rhubarb salad is wonderful as a side dish for a weekday dinner or family cookout.
For those of you who have never seen rhubarb, it reminds me of red celery. It grows in a clump of stalks, the first frilly leaves coming up early in spring. To harvest, you simply have to pull the stalks from the plant. So easy! Then, you will definitely want to chop off the leaves. They are poison. For more information on that, click here. Next, wash the stems well with hot water and then chop off the end close to the ground. Your rhubarb is ready for use.
For this salad, you only need the rhubarb and one other ingredient you might have in your pantry already…strawberry jello. I use 5 cups of rhubarb and two packages of jello, but you could easily make the recipe smaller.
Rhubarb Salad Recipe…
Though this is an easy recipe, you’ll want to plan ahead at least four hours, as the jello needs to set up. 🙂 My family, who are not crazy about this interesting backyard plant, loved this recipe! My husband even asked for seconds!!! I about fell over.
If you have access to rhubarb, I encourage you to try this recipe. I love the tangy bite and freshness of the rhubarb mixed with the sweetness of the strawberry jello. It is like a strawberry rhubarb pie, but without all the guilt! If you wanted to make it a little more fancy, add a dollop of whipped cream. This makes a great side dish or light dessert.
Spring is short, and rhubarb is best picked before it gets tough. Grab a big bowl, slip on your boots (it’s muddy here), and go pick some! You’ll be glad you did. 🙂
If you are a fan of fruit salads, please try my Holiday Apple Salad. Truly, it is good at any time of year!
Notes
Feel free to finish off with dollops of whipped cream!
Ingredients
- 5 cups washed, chopped rhubarb
- 2 cups water
- 2 packages strawberry jello
Instructions
- After removing the leaves and washing well, chopped the rhubarb into 1/2 inch slices.
- Place rhubarb in medium saucepan and add water.
- Bring mixture to a boil and simmer for 10 minutes, or until rhubarb is cooked.
- Mix in two packages of strawberry jello.
- Place salad in serving bowl and refrigerate at least four hours or overnight.
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