1 lb. pkg. frozen rhubarb
1/3 c. sugar
1 (6 oz) pkg. raspberry jello
1 c. chopped nuts
1 lg. can (sweetened) crushed pineapple (do not drain)
2 c. chopped apples (Granny Smith)
1 pkg. Knox gelatin
1 sm. pkg. sour cream

Cook rhubarb and sugar until mealy. Add gelatin that has been dissolved in 1/2 cup cold water to hot rhubarb. Stir until dissolved.

Prepare jello with one cup hot water; stir until dissolved. Add rhubarb, stir. Add 4 cubes of ice; stir, then add rest of ingredients.

Pour into large mold or dish; put in refrigerator until set. Serve with a tablespoon sour cream per serving. Yield 12 servings or more. Looks pretty with lettuce under salad and sour cream on top.