1 pkg. orange Jello
1 c. boiling water
1/2 c. orange juice
1 c. rhubarb sauce
1 c. celery

Prepare Jello with hot water; add 1/2 cup cold orange juice and add rest of ingredients. Set in mold and refrigerate until set. Turn out on lettuce bed.

RHUBARB SAUCE:

Put 1 quart raw chopped rhubarb and 1 cup sugar in a saucepan. Cook until mixture forms a sauce.