3 c. raw rhubarb, cut in sm. pieces
3 oz. box strawberry Jello
2 tsp. lemon juice
1 sm. can crushed pineapple, don't drain
1 c. sugar
1/2 c. chopped pecans

Cook rhubarb until tender. Remove from heat. Add all ingredients but nuts.

Cool, then add nuts. Refrigerate until jelled.