Recipe - Molded Rhubarb Salad

1 One half cup Diced rhubarb
One fourth cup Sugar
Small pinch of salt
1 pack (3oz) strawberry gelatin
1 cup Cold water
2 tablespoon Lemon juice
1 cup Diced celery

Combine rhubarb, sugar and salt. Place over very low heat. Cover and let
come to boiling. Don't stir or add any water. When rhubarb has simmered
until tender, remove from heat and add the gelatin. Stir unti dissolved,
then add cold water and lemon juice. Cool. Then chill until it starts to
thicken. Fold in celery. Pour into individual molds and chill until firm.
Unmold on lettuce and garnish with mayonnaise.

Posted to Master Cook Recipes List, Digest #109

Date: Wed, 05 Jun 1996 07:40:39 0700

From: Gerald Edgerton jerrye@wizard.com