Spring Tonic Strawberry Rhubarb Mold
Shake off the winter doldrums with this tasty 'spring tonic' of a salad—or dessert!
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.