2 c. rhubarb
2 c. water
1/2 c. sugar
1 lg. cherry Jello
1/2 c. walnuts
1 c. marshmallows
1 lg. can drained pineapple
8 oz. carton Cool Whip

Cook rhubarb with water until rhubarb is soft. Add sugar and Jello, stir until dissolved. Let set until cool. Add walnuts and marshmallows; add pineapple. Mix in Cool Whip, pour in pan and refrigerate until set.