Strawberry Rhubarb Pretzel Salad Recipe | Molly Yeh | Food Network

Ingredients

• 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
• 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
• 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)
• 1/4 cup (80 grams) seedless strawberry jam
• 2 teaspoons rosewater
• 2 to 3 drops red food coloring, optional
• 2 cups hulled and sliced strawberries