2 c. diced fresh rhubarb
1/2 c. sugar
1/4 c. water
1 tbsp. lemon juice
2 (3 oz.) pkgs. cream cheese, chilled & diced
1 (6 oz.) or 2 (3 oz.) pkgs. strawberry Jello
1 banana, sliced
1 3/4 c. water

In a saucepan, combine sugar, rhubarb, and 1/4 cup water. Cook, covered over medium heat for 3 minutes until rhubarb is tender. Stir occasionally. Cool, then drain, reserving syrup. Add enough water to syrup to equal 2 cups, return to saucepan. Bring to a boil then stir in strawberry Jello until dissolved. Add 1 3/4 cups cold water and the lemon juice. Chill until it is a thick syrupy consistency. Add rhubarb, diced cheese and bananas. Turn into a 6 cup mold. Chill until set.