4 c. diced rhubarb
2 c. sugar
1/2 c. water
1 lg. pkg. strawberry gelatin
Dash of salt
2 c. sliced fresh strawberries
1 c. whipping cream, whipped

Combine rhubarb, sugar and water in heavy saucepan. Cook until rhubarb is tender. Add gelatin and salt, stir until gelatin is dissolved and chill. Fold in berries and whipped cream. Pour into 7x11 inch pan or mold. Chill until firm.