Fresh Strawberry-Rhubarb Ring
|Sliced rhubarb||4 Cup (64 tbs) (Use Fresh Or Frozen)|
|Water||3⁄4 Cup (12 tbs)|
|Artificial sweetener||1⁄2 Cup (8 tbs) (To Equal 1/2 Cup Sugar Or To Taste)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Fresh strawberries||1 Cup (16 tbs)|
Cook rhubarb in covered saucepan with 1/2 cup of the water; let simmer 5 minutes or until soft, stirring gently once or twice.
Soften gelatin in 1/4 cup cold water; stir into hot rhubarb.
Add juices and strawberries.
Pour into wet ring mold.
Let cool; then refrigerate for several hours.
Unmold; divide into quarters.