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

Cover and cook on low heat until tender, then bring to a boil and add Jello, water, lemon juice and celery. Pour into mold and let set.