Pineapple-Rhubarb Mold - cooking recipe

Ingredients

1 (No. 2) can pineapple tidbits (2 1/2 c.)
2 c. 1-inch slices fresh rhubarb
1/2 c. sugar
1/2 c. water
1 pkg. strawberry gelatin
2 tsp. lemon juice (fresh, frozen or canned)

Preparation

Drain pineapple, reserving syrup.
Combine rhubarb, sugar and water.
Cover and cook until tender, about 5 minutes.
Drain thoroughly, reserving syrup.
Add water to make 1 3/4 cups.
Heat to boiling, add gelatin and stir to dissolved.
Add lemon juice. Cool.
Chill until partially set.
Fold in rhubarb and pineapple. Pour into 1-quart mold.
Chill until set.
Unmold on greens. Garnish with pineapple.
Makes 6 to 8 servings.