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Ingredientes
- 1 1/2 c. diced rhubarb
- 1/4 c. sugar
- Small healthy pinch of salt
- 1 (3 ounce.) pkg. strawberry gelatin
- 1 c. cool water
- 2 tbsp. lemon juice
- 1 c. diced celery
Direcciones
- Combine rhubarb, sugar and salt. Place over very low heat. Cover and let come to boiling. Do not stir or possibly add in any water. When rhubarb has simmered till tender, remove from heat and add in the gelatin. Stir till dissolved, then add in cool water and lemon juice. Cold. Then refrigeratetill it starts to thicken. Mix in celery. Pour into individual molds and refrigeratetill hard. Unmold on lettuce and garnish with mayonnaise.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 544g | |
| Calories 244 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 668mg | 19% |
| Total Carbs 61.52g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 53.84g | 36% |
| Protein 1.97g | 3% |
