Rhubarb Salad("A Favorite From The '76 Cookbook.")

1. 1

   Combine rhubarb, sugar and salt in saucepan and cook over low heat until tender.

2. 2

   Do not stir or add water as rhubarb makes its own juice.

3. 3

   Pieces should stay whole.

4. 4

   Then bring mixture quickly to a boil.

5. 5

   Remove from heat immediately and add 2 packages of jello.

6. 6

   Stir carefully to dissolve.

7. 7

   Add cold water, celery and lemon juice.

8. 8

   Chill until very thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.