Strawberry Rhubarb Pretzel Salad Recipe | Molly Yeh
Toss together this Strawberry Rhubarb Pretzel Salad recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe today.
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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
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