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Ingredients
- 2 1/2 c. pineapple tidbits, drain and save syrup
- 2 c. fresh rhubarb, cut in 1 inch slices
- 1/3 c. sugar
- 1/2 c. water
- 2 Packages strawberry Jello
- 1 tbsp. lemon juice
- 1/2 c. pecans
Directions
- Combine rhubarb, sugar and water. Cover and cook just till tender, about 5 min. Drain thoroughly, saving syrup.
- Combine pineapple and rhubarb syrups and add in water to make 3 1/2 c.. Heat to boiling. Add in Jello and stir. Add in lemon juice. Cold till partially set. Mix in rhubarb, pineapple and nuts. Pour into mold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 45 | 14% |
| Total Fat 5.35g | 7% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 227mg | 6% |
| Total Carbs 65.43g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 59.28g | 40% |
| Protein 4.69g | 8% |
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