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    Creamy Rhubarb Salad


    Source of Recipe


    Jo Munderloh

    Recipe Introduction


    A favorite from the 1996 Otteman Family Reunion.

    List of Ingredients




    2 cups rhubarb -- chopped
    6 Tablespoons sugar
    1/3 cup water
    1 teaspoon lemon juice
    3 ounces strawberry gelatin powder
    3 ounces cream cheese -- softened
    2/3 cup celery -- choppd
    2/3 cup pecans -- chopped
    2 1/2 cups Cool Whip® -- thawed

    Recipe



    Cook rhubarb, sugar, water and lemon juice together until rhubarb is tender. Remove from heat. Stir in gelatin until dissolved. Gradually add 1/3 cup of the rhubarb mixture to the cream cheese mixture with remaining rhubarb mixture. Stir until well combined. Chill to consistency of egg whites. Fold in celery, pecans, Cool Whip. Pour into mold and chill until firm.

 

 

 

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