2 cups of chopped rhubarb
1/4 cup of water
1/2 cup of sugar
*Mix and cook until rhubarb is tender.
Stir in a (1) 3 oz. box of strawberry jello. Stir jello until dissolved. Remove from heat and
add (1) cup of cold water. Chill until slightly thickened. Whip with a mixer until fluffy and
then add (1) cup of whipped cream or cool whip.