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Rhubarb Salad
2 cups cooked rhubarb, slightly sweetened
8 oz. crushed pineapple, drained
1 3oz. pkg. orange jello
3/4 cup hot water (to mix jello)
1/4 cup cold water
Nuts (optional)

 

Mix jello; add rhubarb. Chill until it begins to thicken. Fold in Pineapple and nuts. Use a 9x13 pan.
Preparation Time: Serves: 4-6
Recipe Origin: United States
Submitted by:
Leslie
South Dakota
United States
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