Spring Tonic Strawberry Rhubarb Mold

Description

Makes 8 servings

Ingredients

• 1½ pounds rhubarb, cut into ½-inch slices (about 6 cups)
• 1¼ cups sugar
• ¾ cup water
• 2 tablespoons lemon juice
• 2 envelopes (1 tablespoon each) unflavored gelatin
• 1 pint California strawberries, stemmed and sliced lettuce leaves
• whole California strawberries, for garnish

Directions

1. In a large saucepan over medium heat mix the rhubarb, sugar and ½ cup of the water.
2. Bring to boil, reduce heat.
3. Cook and stir about 10 minutes until rhubarb is tender.
4. Meanwhile, combine remaining ¼-cup water and the lemon juice in small bowl; sprinkle with gelatin to soften.
5. Stir gelatin mixture into hot rhubarb until dissolved.
6. Chill until slightly thickened.
7. Fold in sliced strawberries.
8. Pour into oiled 6-cup mold, chill until firm, at least 3 hours.
9. Unfold onto lettuce-lined serving plate.
10. Garnish with whole strawberries.