2 c. rhubarb, sliced
1/2 c. water
3 oz. cream cheese
2/3 c. celery, sliced
1/2 c. sugar
3 oz. orange Jell-O
1 tbsp. lemon juice
1/3 c. nuts

Combine rhubarb, sugar and water; bring to boil. Reduce heat and simmer for 10 minutes. Add dry Jell-O and cream cheese, let melt. Allow to set until thick; whip. Add lemon juice, celery and nuts. Pour into mold.