1 c. chopped fresh or frozen rhubarb
3/4 c. water
1 (3 oz.) pkg. strawberry gelatin
1/3 c. sugar
1 tbsp. strawberry jam
1 c. unsweetened pineapple juice
1 medium tart apple, diced
1/2 c. chopped walnuts (optional)

In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until rhubarb is tender. Remove from heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set. Stir in apple and nuts. Pour into serving dish. Chill until set. If using a mold, coat with nonstick cooking spray before pouring in mixture.