Strawberry Rhubarb Pecan Salad - cooking recipe

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

Preparation

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