ROSY SPRING SALAD|
4 c. diced rhubarb
1 1/2 c. water
1/2 c. sugar
2 (3 oz.) pkg. strawberry
1 c. orange juice
1 tsp. grated orange rind
1 c. sliced strawberries
(fresh or frozen)
In saucepan, combine rhubarb, water and sugar. Cook
until tender. Add Jell-O. Stir to dissolve. Add orange juice
and rind. Chill until thick and syrupy. Add strawberries and
stir. Pour into a 6 cup oiled mold. Chill until set. Makes 8
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