Strawberry-Rhubarb Gelatin Salad
1 cup chopped fresh or frozen rhubarb
3/4 cup water
1 package (3 ounces) strawberry gelatin
1/3 cup sugar
1 tablespoon strawberry jam or spreadable strawberry fruit
1 cup unsweetened pineapple juice
1 medium tart apple, diced
1/2 cup chopped walnuts, optional
Lettuce leaves and mayonnaise, optional
In a saucepan over medium heat, bring rhubarb and water to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until rhubarb in tender.
Remove from the heat.
Add the gelatin powder, sugar and jam; stir until gelatin is dissolved.
Add pineapple juice.
Chill until partially set.
Stir in apple and nuts if desired.
Pour into six 1/2 -cup molds or a 1-qt. bowl coated with nonstick cooking spray.
Chill until set.
Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise.