2 c. diced fresh rhubarb
1/2 c. sugar
1/4 c. water
1 (6 oz.) box strawberry Jello
1 tbsp. lemon juice
1 banana, sliced
1 3/4 c. cold water
2 (3 oz.) pkgs. cream cheese, chilled and diced

In saucepan combine rhubarb, the 1/2 cup sugar and the water. Cook, covered, over medium heat for 3 minutes until rhubarb is just tender, stirring occasionally. Cool. Drain, reserving syrup. Add enough water to syrup to equal 2 cups, return to saucepan. Bring to boiling, stir in strawberry Jello until dissolved. Add 1 3/4 cups cold water and the 1 tablespoon lemon juice. Chill until partially set. Add rhubarb, cream cheese and banana. Turn into a 6 cup mold. To serve, unmold onto serving plate.