Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
6
Ingredients
Directions
Bring rhubarb, sugar, and 2 tablespoons water to a boil in a saucepan over medium heat; cook until rhubarb is mushy and forms a sauce, about 15 minutes. Reserve 1 cup sauce; set aside remaining sauce for another use.
Combine raspberry-flavored gelatin mix and reserved 1 cup hot rhubarb sauce in a bowl until gelatin is completely dissolved; stir in 1 cup cold water. Stir in apples and walnuts: pour into a serving bowl.
Refrigerate salad until set, 2 to 4 hours. Garnish salad with whipped topping or creamy salad dressing.
Cook’s Note
Adjust the amount of sugar in the rhubarb sauce according to taste.
Nutrition Facts (per serving)
| 205 | Calories |
| 7g | Fat |
| 36g | Carbs |
| 3g | Protein |
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7g
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