3 c. diced fresh rhubarb
1/2 c. sugar
1/4 tsp. salt
2 (3 oz.) pkg. strawberry Jello
1/2 tsp. strawberry flavoring
1/2 tsp. lemon extract
2 c. water
2 c. diced celery

Place rhubarb, sugar, and salt in saucepan over low heat. Do not add water or stir. Rhubarb makes its own juice. Shake pan a few times to keep rhubarb from burning. When rhubarb is tender, bring quickly to the boiling pint. Remove from heat and add Jello, stirring gently to dissolve. do not break up rhubarb. Add remaining ingredients and chill.