2 c. diced rhubarb
1/2 c. sugar
1/4 c. water

Cook and drain. Reserve liquid. Add enough liquid to equal 3 cups. Heat liquid and dissolve 3 ounce package red Jello. Add reserved cooked rhubarb. Cool. Add 1 (3 ounce) package cream cheese. Celery and apple may be added. If so, omit cream cheese.