1 lb. rhubarb (1 inch pieces)
1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
Fresh strawberries, halved
1/2 c. cold water
1/2 c. whip cream

Combine rhubarb, sugar and 1/4 cup water in saucepan. Bring to boil and stir occasionally. Cover and cook on medium heat 8-10 minutes. Add Jello and continue to cook until Jello is dissolved. Stir in 1/2 cup cold water. Chill until partially set. Beat with beater until fluffy. Fold in whip cream. Spoon into dessert dishes and garnish with 1/2 fresh strawberries. Chill until ready to serve.