Try this Molded Rhubarb Salad recipe, or contribute your own.
Suggest a better descriptionCombine rhubarb, sugar and salt. Place over very low heat. Cover and let come to boiling. Dont stir or add any water. When rhubarb has simmered until tender, remove from heat and add the gelatin. Stir unti dissolved, then add cold water and lemon juice. Cool. Then chill until it starts to thicken. Fold in celery. Pour into individual molds and chill until firm. Unmold on lettuce and garnish with mayonnaise. Posted to Master Cook Recipes List, Digest #109 Date: Wed, 05 Jun 1996 07:40:39 -0700 From: Gerald Edgerton
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (504g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 642 | ||
Calories from Fat: 4 (1%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.1mg | 2 % | |
Potassium 737.6mg | 19 % | |
Total Carbohydrate 165g | 49 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 160.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 642
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.