4 c. raw or frozen rhubarb
1/2 c. water
1/2 c. sugar
2 (3 oz.) pkgs. strawberry gelatin
1 c. applesauce
1 c. orange juice
2 tsp. grated orange peel
1 c. sliced strawberries

In a saucepan combine rhubarb, water, and sugar. Cook over medium heat until rhubarb is tender. In a large bowl combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice, and peel. Chill until syrupy.

Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight. Yield 8-10 servings.