Rhubarb Festive
Spring Salad
Ingredients:

  • 2 cups Washington Rhubarb (1½" pieces)

  • ½ cup sugar

  • 1 tablespoon lemon juice

  • ⅔ cup sliced green celery

  • ½ cup water

  • ⅓ cup chopped nut meats

  • 1 package apple or strawberry Jello

  • 1  3-ounce package cream cheese

    •
    Directions:
    Cook unpeeled rhubarb with sugar and water.  Bring to boil and reduce heat to low for 10 minutes.  Dissolve the gelatin in the boiling hot rhubarb sauce.  Add the cream cheese, which has been mashed to break it up, and stir until dissolved in the hot mixture.  Chill until it begins to thicken.  Whip until light and fluffy, then add lemon juice, celery and nut meats.  Turn into a salad mold or into individual molds.  Chill.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us