I would like to share another really good rhubarb recipe with the
Nancyland readers.

Rhubarb Apple Salad

2 cups pineapple juice
1 pkg. (3 oz.) raspberry Jell-O
1 pkg. (3 oz.) strawberry Jell-O
*2 cups rhubarb sauce
2 apples, peeled and grated
3/4 cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
1 cup dairy sour cream
1 cup miniature marshmallows

Bring pineapple juice to boiling. Add Jell-O and stir to dissolve. Add rhubarb sauce, apples and pecans. Pour into a glass dish and refrigerate until firm. Mix together the cream cheese and sour cream and fold in marshmallows. Put on top of congealed Jell-O mixture, spreading gently. Chill before serving.

* Rhubarb Sauce:
1-1/2 pounds rhubarb
1/2 cup water
1/8 tsp. salt
1/2 to 2/3 cup granulated sugar (depending on how sweet you want it)

Wash rhubarb; cut off root and leaf ends and cut into 1 to 2 inch pieces, without peeling. In saucepan, combine all ingredients; simmer, covered for 10 minutes, or until tender, stirring gently once, or twice. Refrigerate to cool.
Judy (in Alaska)

http://www.nancyskitchen