3 c. diced rhubarb
3/4 c. water
1/2 c. sugar
2 c. crushed pineapple
2 sm. boxes strawberry Jello
1/2 c. nuts

Cook rhubarb in water for 5 minutes. Add sugar and pineapple. Bring it all to a boil and then add Jello. Stir until dissolved, add nuts. Pour into dish and refrigerate several hours before serving.