2 1/2 c. cut up rhubarb
2 c. pineapple juice
2 tbsp. sugar
2 (3 oz.) boxes red Jello
1 c. dried apple
1 c. chopped nuts

Cook rhubarb in 1 cup pineapple juice until tender. Add sugar and cook until mushy. Add Jello and stir until dissolved. Stir in apples and nuts and remaining pineapple juice. Cool until it is set.