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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks. Ingredients:
4 cups diced fresh or frozen rhubarb |
1-1/2 cups water |
1/2 cup sugar |
1 package (6 ounces) strawberry gelatin |
1 cup orange juice |
1 teaspoon grated orange peel |
1 cup sliced fresh strawberries |
mayonnaise, fresh mint and additional strawberries, optional |
Directions:
1. In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and peel.
2. Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries. Yield: 12-14 servings.
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