1 lb. fresh or frozen rhubarb
1 (6 oz.) pkg. raspberry gelatin
2 c. pineapple juice
1/2 c. lemon juice
1 sm. apple, peeled & chopped
1 (13 oz.) can crushed pineapple
1 c. chopped nuts

Cook rhubarb making 2 cups sauce. Add gelatin to boiling sauce and stir until dissolved. Add pineapple and lemon juices; chill until slightly thickened. Fold in fruits and nuts. Turn into 6 cup mold.