Strawberry Rhubarb Pretzel Salad
- Level: Intermediate
- Yield: 9 to 12 servings
- Nutritional Analysis Per Serving Serving Size 1 of 12 servings Calories 465 Total Fat 27 g Saturated Fat 16 g Carbohydrates 53 g Dietary Fiber 2 g Sugar 28 g Protein 5 g Cholesterol 80 mg Sodium 430 mg
- Total: 5 hr (includes chilling time)
- Active: 30 min
Discover the joy of Midwest potlucks where "salad" means anything from greens to this irresistible layered delight of crushed pretzels, velvety sweet cream, and vibrant strawberries in gelatinnow elevated with tangy rhubarb and a hint of rosewater for an unforgettable twist. Whip it up for your next gathering and watch it disappear!
Crust:
- 2 cups pretzel crumbs (165 grams), from about 3 heaping cups salted small pretzels
- 1/3 cup (67 grams) sugar
- 12 tablespoons (179 grams) unsalted butter, melted and cooled
Cream Cheese Layer:
- One 8-ounce (225 grams) block cream cheese, at room temperature
- 1/2 cup (96 grams) sugar
- 1 cup cold heavy cream
- 2 teaspoons pure vanilla extract
Strawberry-Rhubarb Layer:
- One 1/4-ounce packet powdered gelatin (about 2 1/2 teaspoons)
- 6 ounces (168 grams) fresh or frozen rhubarb, thick sliced (about 1 1/2 cups)
- 1/2 cup (96 grams) sugar
- 1/4 cup (80 grams) seedless strawberry jam
- 2 teaspoons rosewater
- 2 to 3 drops red food coloring, optional
- 2 cups hulled and sliced strawberries
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- Place an oven rack in the middle position and preheat to 325 F degrees.
- For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
- For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
- Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
- Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
- To serve, grab a big spoon and dig in.
