Rhubarb Strawberry Mold

3 cups diced fresh rhubarb

¹/2 cup sugar

Dash salt

2 packages (3 ounces each) lemon gelatin

2 cups cold water

1 pint strawberries, hulled and halved
Combine rhubarb, sugar, salt in saucepan and cook over low heat until rhubarb is tender. Do not stir or add water; pieces should stay whole. Then bring the mixture to a boil quickly.

Remove from heat, add gelatin, stirring until dissolved. Add cold water and stir. Chill until slightly thickened. Add the strawberries, spoon into a 1¹/2-quart mold. Chill until firm. Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. You can also e-mail jokun@buffnews.com. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.