Best 4 Molded Rhubarb Salad Recipes
Indulge in a delightful culinary journey with Molded Rhubarb Salad, a refreshing and vibrant dish that captivates the senses. This classic salad is a symphony of flavors and textures, featuring tender rhubarb, sweet pineapple, crunchy celery, and walnuts, all enveloped in a creamy and tangy dressing. Whether you're hosting a summer gathering or seeking a light and flavorful side dish, this molded salad is sure to impress. Discover two variations of this beloved recipe: the traditional molded salad, featuring a stunning presentation in a decorative mold, and a modern twist served in individual ramekins. Both versions offer a burst of color and a tantalizing blend of flavors that will leave your taste buds dancing.
Check out the recipes below so you can choose the best recipe for yourself!
REFRESHING RHUBARB SALAD
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.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- 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. , 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 : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB GELATIN SALAD
This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.
Provided by CYNSABL
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
- In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 35.8 g, Fat 6.7 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 53.9 mg, Sugar 31.8 g
SPINACH SALAD WITH RHUBARB DRESSING
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.-Twila Mitchell, Lindsborg, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.
Nutrition Facts : Calories 423 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 8g protein.
QUICK-PICKLED RHUBARB SALAD
Steps:
- Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
- Do Ahead
- Rhubarb can be pickled 1 week ahead. Keep chilled.
Tips:
- Select the right rhubarb: Choose firm and tart rhubarb stalks for the best flavor and texture in your molded salad.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into small pieces for easier cooking.
- Cook the rhubarb until tender: Simmer the rhubarb in a saucepan with sugar and water until it becomes soft and tender. This step helps to bring out the natural sweetness of the rhubarb and create a smooth texture.
- Chill the rhubarb mixture: Once the rhubarb is cooked, let it cool completely before adding it to the gelatin mixture. This will help to prevent the gelatin from curdling.
- Use a bundt pan or mold: A bundt pan or mold with a decorative design will create a beautiful presentation for your molded rhubarb salad. Make sure to grease the pan or mold before adding the gelatin mixture.
- Chill the salad until set: Refrigerate the molded rhubarb salad for at least 4 hours or overnight to allow the gelatin to set properly. This will ensure that the salad holds its shape when unmolded.
Conclusion:
Molded rhubarb salad is a classic side dish or dessert that combines the tangy flavor of rhubarb with the delicate sweetness of gelatin. With its beautiful presentation and refreshing taste, this salad is sure to be a hit at your next potluck or gathering. Experiment with different variations of the recipe, such as adding fresh berries or nuts, to create a unique and delicious dish that everyone will love. Enjoy the deliciousness of rhubarb in a whole new way with molded rhubarb salad!
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