Rhubarb Rhapsody Gelatin Salad (Serves 8)

Most cooks with deep Midwest roots are partial to rhubarb. I’m fortunate enough to live close to a wonderful U-pick rhubarb patch that I faithfully visit each spring. That way I always have a treasure of rhubarb tucked in the freezer for delicious recipes like this lovely gelatin salad.

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 tablespoon sugar
1 (3-ounce) package raspberry flavored gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apples
1 cup diced celery
1/4 cup chopped pecans

1. In medium saucepan cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender.

2. Remove from heat; add gelatin and stir until dissolved.

3. Stir in pineapple juice and lemon juice.

4. Chill until partially set.

5. Stir in apples, celery and pecans.

6. Pour into oiled 4 and 1/2–cup mold or pretty glass bowl.

7. Chill several hours or overnight.