Rosy Rhubarb Mold Recipe

Rosy Rhubarb Mold Recipe photo by Taste of Home

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This mold is perfect for a buffet. This recipe will feed a crowd with no problem at all.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Rosy Rhubarb Mold Recipe

Prep: 40 min. + chilling

Yield: 50 Servings

40 40

Ingredients

24 cups chopped rhubarb
6 cups water
3 cups sugar
6 packages (6 ounces each) strawberry gelatin
3 cups orange juice
2 tablespoons grated orange peel
6 cups sliced fresh strawberries
Leaf lettuce
Additional strawberries
DRESSING:
3 cups mayonnaise
3 cups whipped topping
6 to 7 tablespoons milk

Directions

In a kettle over medium-low heat, cook and stir rhubarb, water and sugar until rhubarb is soft and tender. Remove from the heat; stir in gelatin until dissolved. Stir in orange juice and peel. Chill until partially set, about 2-3 hours. Stir in strawberries. Pour into six 5-cup ring molds coated with cooking spray. Refrigerate overnight. Unmold onto lettuce-line platters; garnish with berries.
For dressing, combine mayonnaise and whipped topping; add enough milk to thin to desired consistency. Serve in a bowl in center of mold. Yield: 50 servings.

Nutritional Facts 1 serving (1 each) equals 193 calories, 12 g fat (2 g saturated fat), 5 mg cholesterol, 83 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Rosy Rhubarb Mold in Country Woman May/June 1997, p41