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 the water about 10 minutes until tender. Add gelatin and sugar and stir until dissolved. Cool until syrupy. Add celery and nuts. Do not try to mold this salad because it does not get real firm. For a dessert, substitute 1 cup miniature marshmallows for celery.