1 1/2 c. diced rhubarb
1/4 c. sugar
Small pinch of salt
1 (3 oz.) pkg. strawberry gelatin
1 c. cold water
2 tbsp. lemon juice
1 c. diced celery

Combine rhubarb, sugar and salt. Place over very low heat. Cover and let come to boiling. Don't stir or add any water. When rhubarb has simmered until tender, remove from heat and add the gelatin. Stir until dissolved, then add cold water and lemon juice. Cool. Then chill until it starts to thicken. Fold in celery. Pour into individual molds and chill until firm. Unmold on lettuce and garnish with mayonnaise.