1 pkg. cherry Jello
1 c. boiling water
2 c. cooked rhubarb (fresh or frozen)
1 can grapefruit segments, drained
1 sm. can crushed pineapple
1/2 c. blanched, slivered almonds

Dissolve Jello in boiling water. Cool, add remaining ingredients. Pour in mold or pan. Refrigerate. (I have served this to people who "hate" rhubarb and they enjoy this.)