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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 50 |
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This mold is perfect for a buffet. This recipe will feed a crowd with no problem at all. 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:
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.
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