Gigis Strawberry Rhubarb Salad Recipes
RHUBARB SALAD
Make and share this Rhubarb Salad recipe from Food.com.
Provided by CJAY8248
Categories Low Cholesterol
Time 20m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.
Nutrition Facts : Calories 333.8, Fat 11.9, SaturatedFat 1.6, Sodium 235.5, Carbohydrate 55.2, Fiber 3.4, Sugar 47.5, Protein 5.7
STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Provided by Evan Bloom
Categories Salad Appetizer Dessert Side Kid-Friendly Quick & Easy Lunch Strawberry Mint Spring Healthy Rhubarb Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
- Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
REFRESHING STRAWBERRY RHUBARB SALAD
This is the next best thing to Strawberry Rhubarb Pie and a great way to use all the rhubarb coming in from the garden. You can use fresh or frozen strawberries or rhubarb so you can enjoy it all year long. I like to use sugarfree jello, but the regular jello works as well.
Provided by Debs Cookin
Categories Low Protein
Time 38m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Dice the rhubarb, or use frozen diced rhubarb and place with the water and sugar in a saucepan over medium heat bringing to a boil. Cook uncovered until rhubarb is tender, about 6 to 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in sliced stawberries. Pour into a 2 quart bolw; chill until set. If desired, garnish with a dollop of whip topping and fresh strawberries.
Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 125.2, Carbohydrate 25.6, Fiber 1.3, Sugar 11.7, Protein 2.9
STRAWBERRY RHUBARB PRETZEL SALAD
One of my favorite parts about living in the Midwest is that if someone says they're bringing a salad to the potluck, you never know what you're going to get. It could be a pile of greens, it could be cold spaghetti tossed with cheese and it could be layers of crushed pretzels, sweet cream, and strawberries suspended in gelatin. This version incorporates rhubarb into the mix since it plays so well with strawberries, and wherever rhubarb goes it brings an optional (but highly encouraged) splash of rosewater for a little extra sparkle.
Provided by Molly Yeh
Categories dessert
Time 5h
Yield 9 to 12 servings
Number Of Ingredients 14
Steps:
- Place an oven rack in the middle position and preheat to 325 F degrees.
- For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
- For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
- Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
- Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
- To serve, grab a big spoon and dig in.
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