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Rosy Rhubarb Mold
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |