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Rosy Rhubarb Mold

Rosy Rhubarb Mold
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
50 ServingsPrep: 40 min. + chilling

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.
© Taste of Home 2013

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Rosy Rhubarb Mold (continued)

Nutrition 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.
© Taste of Home 2013