Spring Beauty Mold
From the Kitchen of: Kathleen Golla Lange '69
Ingredients:
4 c. diced rhubarb (fresh or frozen)
2 c. sugar
1/8 tsp. salt
1/2 c.water
1 6 oz. pkg. strawberry jello
2 c. sliced fresh strawberries
1 c. whipped heavy cream (Cool Whip can be substituted)
Instructions:
Combine rhubarb, sugar, and water in a saucepan and cook until tender. Add jello to rhubarb mixture and stir to dissolve. Add salt. Chill until thick (not set). Fold in strawberries then cream. Chill until set. Serves 6