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Refreshing Rhubarb Salad

Total Time

Prep: 20 min. + chilling


12-14 servings

Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.


  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1 package (6 ounces) strawberry gelatin
  • 1 cup orange juice
  • 1 teaspoon grated orange zest
  • 1 cup sliced fresh strawberries
  • Mayonnaise, fresh mint and additional strawberries, optional


  1. In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest.
  2. Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.

Nutrition Facts

1 each: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 29mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 2g protein.

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