Strawberry Rhubarb Pecan Salad Recipe

Name: Strawberry Rhubarb Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sliced fresh or frozen rhubarb; 1 c. water; 1/2 c. sugar; 1 to 2 drops red food coloring; 1 (3 oz.) pkg. lemon jello; 1 (3 oz.) pkg. cream cheese, cut into 1 inch cubes and softened; 1 c. whipping cream, whipped; 2 c. sliced strawberries; 1/2 c. chopped pecans; whole strawberries for garnish

Servings: persons

2 c. sliced fresh or frozen rhubarb
1 c. water
1/2 c. sugar
1 to 2 drops red food coloring
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. cream cheese, cut into 1 inch cubes and softened
1 c. whipping cream, whipped
2 c. sliced strawberries
1/2 c. chopped pecans
whole strawberries for garnish

1
In medium saucepan, combine rhubarb, water, sugar and food coloring.
2
Bring to a boil.
3
Reduce heat and simmer for 10 minutes or until rhubarb is tender.
4
Remove from heat.
5
Add gelatin, stirring to dissolve.
6
Add cream cheese cubes and stir until melted.
7
Refrigerate 30 minutes or until mixture begins to thicken. Pour into medium size bowl and fold in whipped cream, strawberries and pecans.
8
Pour into mold or serving container.
9
Cover and refrigerate at least 3 hours.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. sliced fresh or frozen rhubarb, 1 c. water, 1/2 c. sugar, 1 to 2 drops red food coloring, and more.

Yes, Strawberry Rhubarb Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Strawberry Rhubarb Pecan Salad

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