Spring Tonic Strawberry Rhubarb Mold

Description
Makes 8 servings

Ingredients

 * 1½ pounds rhubarb, cut into ½-inch slices (about 6 cups)
 * 1¼ cups sugar
 * ¾ cup water
 * 2 tablespoons lemon juice
 * 2 envelopes (1 tablespoon each) unflavored gelatin
 * 1 pint California strawberries, stemmed and sliced lettuce leaves
 * whole California strawberries, for garnish

Directions

 * 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.