Rhubarb Strawberry Mold

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  • 3 cups diced fresh rhubarb
  • 1/2 cup granulated sugar
  • Dash salt
  • 2 (3 ounce) boxes lemon gelatin
  • 2 cups cold water
  • 1 pint strawberries, hulled and halved


  1. Combine rhubarb, sugar, salt in saucepan and cook over low heat until rhubarb is tender. Do not stir or add water; pieces should stay whole. Bring the mixture to a boil quickly.
  2. Remove from heat, and add gelatin, stirring until dissolved.
  3. Add cold water and stir.
  4. Chill until slightly thickened.
  5. Add the strawberries, spoon into a 1 1/2-quart mold.
  6. Chill until firm.

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