Rosy Rhubarb Mold Recipe
Rosy Rhubarb Mold Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
50 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
50 servings
TOTAL TIME:
Prep: 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.
Originally published as Rosy Rhubarb Mold in Country Woman May/June 1997, p41

Nutritional Facts

1 each: 193 calories, 12g fat (2g saturated fat), 5mg cholesterol, 83mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Rosy Rhubarb Mold in Country Woman May/June 1997, p41

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