INGREDIENTS
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1 lb rhubarb stalks, cut into 1/2-inch segments (if rhubarb stalks are large and stringy, peel first)
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3 cups water, divided into 2 cups and 1 cup
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3/4 cups sugar
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Grated zest from one orange
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1/4 cup lemon juice
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3 quarter-ounce packets of plain, unflavored gelatin
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3 cups sliced fresh strawberries
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2 5x9 loaf pans