Jellied Rhubarb (jello)

From a
1929
cook book
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.

1 Qt. diced Rhubarb
2 c. Water
2 c. Sugar
1 Lemon
2 1/2 Tbsp. Granulated Gelatin
.

Wash the Rhubarb,
dice it,
and place in a baking-dish with
the Sugar and Water.
Bake in a slow oven for about 1 hour,
or until it is tender.
Stir occasionally carefully.
Strain,
and add to the Juice
the Gelatin soaked in cold Water.
Allow to cool,
then stir in the Juice of the Lemon,
and the Grated Rinds.
Pour into a wet mold,
and,
when set,
serve with Whipped Cream on top.
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