2 c. rhubarb, cooked
2 c. chopped raw apple
1 c. chopped pecans
2 c. pineapple juice
2 pkg. strawberry Jello

Add pineapple juice to rhubarb and bring to a boil. Remove from heat and add Jello. Cool. Add apples and nuts. Pour into a mold and chill. Serve with cream cheese dressing, made by thinning one small package cream cheese, 1/4 cup pineapple juice.