Ingredients
3 cups sliced fresh or frozen rhubarb (1-inch pieces)1 tablespoon sugar1 package (3 ounces) raspberry gelatin1 cup unsweetened pineapple juice1 teaspoon lemon juice1 cup diced peeled apples1 cup diced celery1/4 cup chopped pecans
Preparation
In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender, 5-7 minutes. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set.
Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl coated with cooking spray. Chill several hours or overnight.
