Rosy Rhubarb Mold

• 24 cups chopped rhubarb
• 6 cups water
• 3 cups sugar
• 6 packages (6 ounces each) strawberry gelatin
• 3 cups orange juice
• 2 tablespoons grated orange zest
• 6 cups sliced fresh strawberries
• Leaf lettuce
• Additional strawberries
• 3 cups mayonnaise
• 3 cups whipped topping
• 6 to 7 tablespoons whole milk

1. In a kettle over medium-low heat, cook and stir rhubarb, water and sugar until rhubarb is soft and tender. Remove from the heat; stir in gelatin until dissolved. Stir in orange juice and zest. Chill until partially set, about 2-3 hours. Stir in strawberries. Pour into six 5-cup ring molds coated with cooking spray. Refrigerate overnight. Unmold onto lettuce-line platters; garnish with berries.
2. For dressing, combine mayonnaise and whipped topping; add enough milk to thin to desired consistency. Serve in a bowl in center of mold.

rhubarb, water, sugar, strawberry gelatin, orange juice, orange zest, fresh strawberries, lettuce, strawberries, mayonnaise, whipped topping, milk

Taken from www.tasteofhome.com/recipes/rosy-rhubarb-mold/ (may not work)