3 c. cut up rhubarb
1 c. water
1 (3 oz.) pkg. raspberry flavored gelatin
1 c. sugar
1 c. diced celery
1 c. chopped nuts

Cook rhubarb in water (about 10 minutes) until rhubarb is tender. Add gelatin and sugar and stir until dissolved. Cool until syrupy. Add celery and nuts. Chill until firm. Take 3 or 4 hours to set.

Do not try to mold this salad because it does not get that firm. For a dessert substitute 1 cup miniature marshmallows for celery.