Raspberry-Rhubarb Salad
Recipe By: Carla Sommers - Mississippi
Servings: 12
1 package frozen rhubarb
1/4 cup sugar or less
2 cups unsweetened pineapple juice
1 (6-ounce) package raspberry flavored red gelatin
2 cups chopped tart apples
1 cup chopped pecans
Cook rhubarb as directed on package. Sweeten to taste. Add pineapple juice and bring to a boil. Add gelatin and stir until dissolved. When cool and beginning to set, add finely chopped and peeled apples and nuts. Mix well and pour into molds. Leave overnight in refrigerator before using.
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