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Strawberry-Rhubarb
Salad
| 2 cups rhubarb, cut in inch pieces
2 cups strawberries, sliced 1 cup sugar 1 cup cold water 2 tablespoons unflavored gelatin 1½ tablespoons lemon juice Combine rhubarb with 1/3 cup of the sugar
and ¾ cup of the water and cook slowly until just tender. Soften
gelatin in remaining ¼ cup of water and dissolve in hot rhubarb.
Sweeten strawberries with remaining sugar and add lemon juice. Add to rhubarb
and chill until slightly thickened. Pour into molds and chill until firm.
Serve on crisp lettuce leaves and garnish with mayonnaise.
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