Rhubarb-Strawberry Gelatin Molds |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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 peel |
whipped cream, optional |
Directions:
1. 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 peel.
2. 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. Yield: 2 servings.
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