This retro Rhuby Cherry Delight always draws compliments when served to family and friends.
I don’t recall a family gathering — whether a cookout or a holiday — that didn’t include a gelatin salad like this Rhuby Cherry Delight. It’s one of my favorite, nostalgic recipes and brings back playful memories of my brothers and sister.
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Rhuby Cherry Delight — An Heirloom Recipe
This Rhuby Cherry Delight recipe comes from my grandma. Cherries were her favorite fruit and she often served them simply in a bowl. I made a few small adjustments to her original version — she used boxed gelatin and heavy cream — so I swapped ingredients to make this lighter and more versatile for modern preferences.
The Ingredients — No Special Items Needed
This recipe is simple to prepare. You’ll need unflavored gelatin (any brand you prefer), cherries (I used Bing cherries), and about two stalks of rhubarb — fresh or frozen both work. I like to use Cherry Berry tea for flavor and 0% Greek yogurt for a creamy finish; homemade yogurt from an Instant Pot is a great option if you make your own. Finish with your favorite on-plan sweetener to taste.
Why This Rhuby Cherry Delight is Labeled as an E
On the Trim Healthy Mama plan this dish is considered an Energizing (E) side/dessert because of the fruit content, namely the cherries. I aim to follow the plan while keeping practical food choices and flexibility in mind. If you want detailed guidance on labeling, refer to the THM Plan references you use for precise rules.
Personally, I enjoy this as a snack with extra cherries to raise the healthy-carb content, or as a dessert after a lighter E meal.
Does your family enjoy gelatin salads?
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Rhuby Cherry Delight Recipe
- 2 1/2 cups Cherry Berry tea, divided
- 2 envelopes unflavored gelatin
- 1 teaspoon cherry extract (optional)
- 1/4 cup gentle sweetener or your preferred sweetener
- 2 cups cherries, pitted and chopped
- 1 cup rhubarb, chopped (fresh or thawed frozen)
- 1/2 cup 0% Greek yogurt
- Reserve 1/2 cup of tea in a measuring cup. Sprinkle the gelatin over the reserved tea and let it bloom for about 5 minutes.
- Place the cherries, rhubarb, and 2 cups of tea in a blender or food processor and pulse until the mixture is chunky.
- Transfer the mixture to a pan over medium heat. Bring to a gentle boil, then reduce heat and simmer 8–10 minutes, stirring occasionally, until the cherries have softened and the rhubarb is tender. Remove from heat and let cool slightly. Stir in the sweetener until dissolved, then add the bloomed gelatin and mix well.
- Stir in the Greek yogurt until fully combined. Pour the mixture into a lightly greased gelatin mold or a serving bowl.
- Chill in the refrigerator for at least 4 hours, or until firm.
- Fill a bowl with lukewarm water that’s deep enough to dip the mold. Dip the bottom of the mold in the water for 10–15 seconds, place a serving platter over the mold and flip. If the salad doesn’t release immediately, gently jiggle the mold while holding it and the platter together.