Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.
Ingredients
- 4 cups diced fresh or frozen rhubarb
- 1-1/2 cups water
- 1/2 cup sugar
- 1 package (6 ounces) strawberry gelatin
- 1 teaspoon grated orange zest
- 1 cup orange juice
- 1 cup sliced fresh strawberries
Directions
- In a saucepan over medium heat, bring rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in orange zest and juice.
- Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set.
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