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Rhubarb Strawberry Mold
3 cups diced fresh rhubarb
1/2 cup granulated sugar
2 (3 ounce) boxes lemon gelatin
2 cups cold water
1 pint strawberries, hulled and halved
Combine rhubarb, sugar, salt in saucepan and cook over low heat until rhubarb is tender. Do not stir or add water; pieces should stay whole. Bring the mixture to a boil quickly.
Remove from heat, and add gelatin, stirring until dissolved.
Add cold water and stir.
Chill until slightly thickened.
Add the strawberries, spoon into a 1 1/2-quart mold.
Chill until firm.
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