Tuesday, August 12, 2008

Rosy Spring Salad

From Barbara Gerhardt

4 c. diced raw rhubarb
1 1/2 c. water
1/2 c. sugar
2 (3 oz.) pkgs. strawberry-flavored gelatin
1 c. orange juice
1 tsp. grated orange rind
1 cup sliced fresh strawberries

Combine rhubarb, water and sugar in saucepan. Cook until tender, about 4 to 5 minutes. Pour over gelatin, stirring until dissolved. Cool slightly and blend in blender. Add orange juice and rind. Chill until thick and syrupy. Add strawberries. Pour into a lightly oil 6 c. mold; chill until set. Makes 8 servings.

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