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Rosy Rhubarb Mold

4 cups chopped fresh or frozen rhubarb
1 cup water
2/3 cup sugar
1/4 teaspoon salt
1 package (6 ounces) strawberry gelatin
1-1/2 cups cold water
1/4 cup lemon juice
2 cans (11 ounces each) mandarin oranges, drained
1 cup chopped celery
Optional garnishes: lettuce leaves, sliced strawberries, green grapes, sour cream and ground nutmeg

In a saucepan, combine rhubarb, water, sugar and salt; bring to a boil
over medium heat. Boil for 1-2 minutes or until the rhubarb is

Printed from tasteofhome.com Aug 21, 2008

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Rosy Rhubarb Mold cont.

tender; remove from the heat. Stir in gelatin until dissolved. Stir
in cold water and lemon juice. Chill until partially set. Fold in
oranges and celery. Pour into a 6-cup mold or an 8-in. square dish
that has been coated with cooking spray. Chill until set. Unmold onto
lettuce leaves or cut into squares. If desired, garnish with fruit
and serve with sour cream sprinkled with nutmeg.

Yield: 12 servings.