4 cups diced fresh or frozen rhubarb
1 1/2 cups water
1/2 cup sugar
1 6 oz. package strawberry gelatin
1 cup orange juice
1 tsp. grated orange peel
1 to 2 cups fresh strawberries
Mayonnaise, fresh mint and additional strawberries for garnish

In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6 to 8 minutes. Remove from heat, stir in gelatin until dissolved. Add orange juice and peel, mix well. Chill until mixture begins to thicken. Fold in strawberries. Pour into a pretty 2 quart bowl, chill until set. If desired, garnish with a dollop of mayonnaise, fresh mint and strawberries.12-14 servings


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