4 c. rhubarb
1/2 c. sugar
1/4 c. water
1 (3 oz.) pkg. strawberry Jello
1/2 c. cold water
1 c. plain or vanilla flavored yogurt

Boil rhubarb with sugar and water until tender (about 8 minutes), stirring occasionally. Add Jello and stir until dissolved. Stir in 1/2 cup cold water. Chill until mixture starts to thicken. Whip with electric mixer until light and fluffy. Fold in yogurt. Spoon into individual serving dishes or large glass bowl. Chill.