Spring Tonic Strawberry Rhubarb Mold

Trim and chop rhubarb stalks into 1-inch pieces, then combine with sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves and rhubarb softens completely, about 8-10 minutes.

Remove the rhubarb mixture from heat and strain through a fine-mesh sieve into a large bowl, pressing solids to extract all juice. Discard the solids and allow the liquid to cool slightly.

Hull and quarter the California strawberries, then blend or mash half of them into a smooth puree. Reserve the remaining strawberries for layering into the mold.

Sprinkle unflavored gelatin over a small amount of cold water in a bowl and let it bloom for 2-3 minutes until it becomes spongy and fully hydrated.

Whisk the bloomed gelatin into the warm rhubarb liquid until completely dissolved, then stir in the strawberry puree and fresh lemon juice until fully combined.

Lightly oil or rinse a gelatin mold or serving dish with cold water, then pour in half of the gelatin mixture. Refrigerate until just barely set, about 20-25 minutes.

Arrange the reserved whole strawberry pieces evenly over the partially set layer, then gently pour the remaining gelatin mixture over the top.

Refrigerate the mold until fully set and firm throughout, at least 3-4 hours or overnight. To unmold, briefly dip the mold in warm water and invert onto a serving plate.