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Shake off the winter doldrums with this
tasty 'spring tonic' of a salad...or dessert!
Spring Tonic Strawberry
Rhubarb Mold
- 1 1/2 pounds rhubarb, cut into 1/2-inch
slices (about 6 cups)
1 1/4 cups granulated sugar
3/4 cup water
2 tablespoons lemon juice
2 (1/4-ounce) envelopes unflavored gelatin (1 tablespoon each)
1 pint California strawberries, stemmed
- Sliced lettuce leaves
Whole California strawberries, for garnish
- In a large saucepan over medium heat mix
the rhubarb, sugar and 1/2 cup of the water. Bring to boil, reduce
heat. Cook and stir about 10 minutes until rhubarb is tender.
- Meanwhile, combine remaining 1/4 cup water
and the lemon juice in small bowl; sprinkle with gelatin to soften.
Stir gelatin mixture into hot rhubarb until dissolved. Chill
until slightly thickened.
- Fold in sliced strawberries. Pour into
oiled 6 cup mold, chill until firm, at least 3 hours.
- Unmold onto lettuce-lined serving plate.
Garnish with whole strawberries.
Makes 8 servings.
Recipe provided courtesy of California
Strawberry Commission. ©2003 California Strawberry Commission.
All rights reserved. Used with permission.
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