Spring Tonic Strawberry Rhubarb Mold

Description
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Ingredients

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