3 c. fresh rhubarb, diced
1/2 c. sugar
1/4 tsp. salt
2 (3 oz.) pkg. strawberry Jello
2 c. cold water
2 c. finely chopped celery
1/2 c. lemon juice

Combine rhubarb, sugar and salt in a saucepan. Cook over low heat until rhubarb is tender. Do not stir, allowing rhubarb pieces to stay whole. Bring mixture quickly to the boil. Remove from heat and add Jello, stirring gently until dissolved. Add remaining ingredients. Chill until very thick. Pour into 1 1/2 quart mold. Chill until firm. Serves 10-12.