2 c. sliced rhubarb
1/3 c. sugar
2 1/2 c. pineapple tidbits
3 oz. pkg. strawberry Jello
2 tsp. lemon juice

Cover with boiling water for 5 minutes; drain. Add 1/3 cup sugar and 1/2 cup water and cook until tender, about 5 minutes. Drain, reserving syrup. Drain 2 1/2 cups pineapple tidbits.

Combine syrups and add water to make 1 3/4 cups liquid; heat to boiling. Add 3-ounce package strawberry Jello; stir to dissolve. Add 2 teaspoons lemon juice. Chill until partially set. Fold in fruit. Pour into 1-quart mold.