Rosy Rhubarb Mold
Submitted by: Martha HarrouffMakes: 12 servings
- 4 c. chopped fresh or frozen rhubarb
- 1 c. water
- 2/3 c. sugar
- 1/4 t. salt
- 1 (6 oz) pkg. strawberry gelatin
- 1-1/2 c. scold water
- 1/4 c. lemon juice
In a saucepan, combine rhubarb, water, sugar and salt; bring to a boil over medium heat. Boil for 1-2 minutes or until rhubarb is tender; remove from heat. Stir in gelatin until dissolved. Stir in cold water and lemon juice. Pour into an 8-inch square dish that has been coated with nonstick cooking spray. Chill until set. Cut into squares.
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