I promised more rhubarb recipes and I intend to deliver.I love my yard right now. The peas are coming up and the tendrils are stretching themselves out and starting to wrap themselves around the hog panel arches in the garden. In a few weeks, I expect the bottoms of the arches to be covered with leafy greens. Watching things grow centers me. I need to get my hands in the dirt. 
The other day, I was at an appointment and was talking to the receptionist.
“How’s your day?” he asked congenially.
“It’s so nice outside,” I replied, “that I’d rather be doing something in my garden. Getting my hands in the dirt just makes me feel better.”
“I hear that.” He said. “I feel the same way.”
I gave him the questioning look. He explained that he had grown up on a dairy farm and although the farm had been sold years ago, he still needed to get his hands into the earth. It’s soothing.
I told him that we were just a few generations off the farm. I told him about my cousins whose parents couldn’t wait to move to the big city, but who ended up choosing career paths that put them in the dirt. I think it’s in the blood.
It has been proven that trauma gets passed down in the DNA. I don’t know why it wouldn’t be the same with the feelings of contentment I get from earthing and the satisfaction I get from eating food that I’ve grown myself.
These rhubarb recipes fit that. Last week, I gave you Rhubarb Dream Dessert. Today, I present Rhubarb Salad. 
The best part about promising myself that I was going to make every single one of these recipes is that I am constantly finding new-to-me combinations of foods. I’ve had many, many strawberry rhubarb combinations, but I don’t recall ever eating raspberry anything with rhubarb before.
This salad is everything that it should be. It’s tangy and sweet and creamy. But a little goes a long way.
The recipe:
Rhubarb Salad
Cook together 2 cups of rhubarb and 1 cup of sugar. Add 1 small pack of raspberry gelatin. Cool mixture and fold in whipped cream. Pour into your fanciest copper Jell-O mold and chill.
If you really like molded salads, check out Tropical Delight Salad, Frosty Lime Salad, and Cooked Cranberry Salad. I promise I won’t judge if you make a molded salad buffet.
How much whip cream do you use? Can you use Cool Whip?
How much whipped cream do you add, and can you use Cool Whip?
I used about a cup of whipping cream whipped, but I’m sure my great grandma used a container of Cool-Whip or Dream Whip since many of her other recipes call for it.
Do you cook rhubarb, sugar and the powder jello mix without any extra liquid? Also, it does not say how much whip cream to add. Is this cool whip or whipping cream whipped?
Recipe to me seems incomplete.
I did not add anything extra. As the rhubarb cooks it releases the liquid. I used a cup of whipping cream, whipped. I’m sure my great-grandma used Cool-Whip.