Rhubarb-Strawberry Gelatin Molds

Name: Rhubarb-Strawberry Gelatin Molds
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1 cup diced fresh or frozen rhubarb; 1/4 cup water; 1 tablespoon sugar; 3 tablespoons plus 1 teaspoon strawberry gelatin; 1/4 cup sliced fresh strawberries; 1/4 cup orange juice; 1/4 teaspoon grated orange zest; Whipped cream, optional

"This recipe comes from a neighbor with a very large and beautiful rhubarb and strawberry patch," says Janice Wiebelt from Hartville, Ohio. "This was her favorite salad and one of mine as well!"

Ingredients

1 cup diced fresh or frozen rhubarb
1/4 cup water
1 tablespoon sugar
3 tablespoons plus 1 teaspoon strawberry gelatin
1/4 cup sliced fresh strawberries
1/4 cup orange juice
1/4 teaspoon grated orange zest
Whipped cream, optional

Directions

In a small saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Add the strawberries, orange juice and zest.
Divide between two 4-in. mini fluted pans coated with cooking spray; refrigerate for 4 hours or until firm. Just before serving, invert molds onto serving plates; garnish with whipped cream if desired.

Nutrition Facts

1 each: 143 calories, 0 fat (0 saturated fat), 0 cholesterol, 56mg sodium, 34g carbohydrate (31g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as Rhubarb Strawberry Salad in Cooking for 2 Summer 2009