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Rhubarb Strawberry Mold Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Strawberry gelatin||3 Ounce (1 Package)|
|Cold water||1 Cup (16 tbs)|
|Sliced sweetened strawberries/10 ounce frozen strawberries, thawed||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1219 Calories from Fat 8
% Daily Value*
Total Fat 0.91 g1.4%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 551.4 mg23%
Total Carbohydrates 305 g101.7%
Dietary Fiber 12.9 g51.7%
Sugars 284.5 g
Protein 8 g16.9%
Vitamin A 9.3% Vitamin C 187.4%
Calcium 43% Iron 8.3%
*Based on a 2000 Calorie diet
Cut into 1-inch pieces (about 3 cups, cut) and put into a saucepan with the sugar and 1/4 cup water.
Set over low heat and stir until sugar is dissolved.
Cover and cook slowly about 15 minutes, or until rhubarb is tender.
Drain rhubarb, reserving the hot syrup.
Set rhubarb aside to cool.
Add enough boiling water to syrup to make 1 cup liquid.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Blend in the cold water.
Chill until gelatin is slightly thickened.
Blend in the cooked rhubarb and strawberries.
Turn into a 1 quart mold.
Chill until firm.
Unmold onto chilled serving plate and, if desired, garnish with whole strawberries sprinkled with confectioners' sugar.