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Rhubarb & Strawberry Salad

From Lynne Wilson


2 cups ½ inch pieces rhubarb (¾ pound untrimmed)
⅓ cup water
1 3 oz. package strawberry-flavored gelatin
½ cup sugar
3 oz. cream cheese, softened
1 cup cold water
1½ cup sliced fresh strawberries


Place the rhubarb and ⅓ cup water in a small saucepan. Bring to a simmer over medium-low heat. Simmer until the rhubarb is very soft. Remove it from the heat and add the gelatin and sugar, stirring until both are dissolved. Gradually stir the hot mixture into the cream cheese until well blended. Stir in the ½ cup cold water. Chili until partially set.

Stir in the sliced strawberries. Pour the salad into an 8-inch-square pan and chill until set (3 hours or more). Cut into squares and place on lettuce for individual servings.

You can also serve this salad as a desert. Fill six dessert dishes or stemmed glasses after stirring in the strawberries. Chill and top with whipped cream.

Serves 6