4 c. rhubarb, cut in 1 inch pieces
1/2 c. sugar
1/4 c. water
1 (3 oz.) pkg. strawberry gelatin
1/2 c. whipping cream, whipped
Fresh strawberries, halved

In saucepan, combine rhubarb, sugar and the 1/4 cup water. Bring to boiling, stirring occasionally. Cover and cook over medium high heat 8 to 10 minutes. Add gelatin; continue to cook and stir until gelatin dissolves. Stir in the 1/2 cup cold water; chill until partially set.

With electric or rotary beater, whip until fluffy. Fold in whipped cream. Spoon into sherbets, chill until serving time. Garnish with fresh strawberries. Makes 5 or 6 servings. (Good on angel food cake as is, but better without the water as a sauce.)