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A Recipe From Barbara

Strawberry Rhubarb Dessert

A delicious and light dessert that is great for any dinner party or family gathering!

1 pound fresh rhubarb, washed and cut into 1 inch pieces
1/2 cup water
1 pound fresh strawberries, washed, hulled and cut into slices
1/2 cup sugar
1 - 3 ounce package of cranberry gelatin
1 1/2 cups boiling hot water
Vegetable spray oil (like Pam)
Whipped cream
Strawberries to garnish

Place the rhubarb, sugar and 1/2 cup of water in a medium pot. Cook fruit until just tender over a medium heat, stirring often. Add strawberries and remove from heat.

Put the hot water and cranberry gelatin in a medium bowl and stir until the gelatin is dissolved. Add gelatin to cooked rhubarb and strawberries.

Use a 2 quart ring mold sprayed with the vegetable oil. Pour the rhubarb mixture into the mold and refrigerate for at least 4 hours or until it has set firmly.

To unmold your dessert, quickly dip the bottom of the mold in a bowl of hot water. Invert on a large circular chilled serving plate and return to the refrigerator for about a half hour.

Decorate with whipped cream and garnish with fresh strawberries.