2 qts. rhubarb, diced
1 1/2 c. sugar
4 tbsp. lemon juice
1 (3 oz.) pkg. raspberry jello
1 (4 1/2 oz.) carton Cool Whip
1 (10-inch) angel food cake, tear into sm. pieces

Combine rhubarb, sugar and lemon; cook over medium heat until rhubarb is soft and sugar is melted. Add jello and stir until dissolved.

Chill until starts to thicken. Fold in Cool Whip. Put 1/2 cake pieces in 9 x 13 dish, pour 1/2 of mixture over it, and add the rest of the cake and mixture. Refrigerate overnight.