3 c. rhubarb, chopped (16 oz.
1 (6 oz.) pkg. raspberry
1 (20 oz.) can crushed
pineapple, juice included
1 c. water
1/2 c. sugar
1/2 c. or more chopped nuts
Heat and cook slightly the rhubarb with the water and
the sugar. Dissolve the Jell-O in the rhubarb. Add the
pineapple and nuts. Refrigerate. If you want a less tart
salad, add a bit more sugar to the rhubarb.
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