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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. In a large saucepan over medium heat mix the rhubarb, sugar and ½ cup of the water.
  2. Bring to boil, reduce heat.
  3. Cook and stir about 10 minutes until rhubarb is tender.
  4. Meanwhile, combine remaining ¼-cup water and the lemon juice in small bowl; sprinkle with gelatin to soften.
  5. Stir gelatin mixture into hot rhubarb until dissolved.
  6. Chill until slightly thickened.
  7. Fold in sliced strawberries.
  8. Pour into oiled 6-cup mold, chill until firm, at least 3 hours.
  9. Unfold onto lettuce-lined serving plate.
  10. Garnish with whole strawberries.

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