Pineapple Rhubarb Mould
|Rhubarb slice||2 Cup (32 tbs) (1 Inch)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned pineapple tidbits||20 Ounce (2 1/2 Cups, 1 Can)|
|Strawberry flavored gelatin||1 Tablespoon (1 Package)|
|Lemon juice||2 Teaspoon (Fresh, Frozen, Or Canned)|
Combine rhubarb, sugar, and water; cover and cook just till tender, about 5 minutes.
Drain thoroughly, reserving syrup.
Drain pineapple, reserving syrup also.
Combine the pineapple and rhubarb syrups and add water to make 1 3/4 cups.
Heat to boiling; add to gelatin and stir to dissolve.
Add lemon juice.
Cool, then chill until partially set.
Fold in rhubarb and pineapple; pour into 1-quart mold.
Chill until set.
Unmold on salad greens.