Rosy Rhubarb Mold

Submitted by: Martha Harrouff

Makes: 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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