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Rhubarb Jell-O Salad

3 cups diced fresh rhubarb
1/2 cup sugar
1/4 teaspoon salt
2 3-ounce packages strawberry Jell-O
2 cups cold water
2 cups finely diced celery
1/4 cup lemon juice

Combine rhubarb, sugar and salt in a saucepan. Cook over low heat until rhubarb is tender. Do not add water; rhubarb makes its own juice. Stir occasionally but gently to keep rhubart pieces whole. When tender, bring mixture to a boil. Immediately remove from heat and add Jell-O, stirring gently just until dissolved. Add remaining ingredients. Chill until very thick. Spoon into individual molds or a 1 1/2- quart mold. Chill until firm. Unmold and serve. Makes 12 servings.

Thursday, July 06, 2000



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