| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

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
  1. 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.
  2. 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.
  3. Fold in sliced strawberries. Pour into oiled 6 cup mold, chill until firm, at least 3 hours.
  4. 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.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating