2 c. diced fresh rhubarb
1/2 c. sugar
1/4 c. water
2 (3 oz.) pkgs. strawberry Jello
1 tbsp. lemon juice
2 (3 oz.) pkgs. cream cheese, chill & dice
1 banana, sliced

In saucepan, combine rhubarb, water and sugar. Cook, covered for 3 minutes. Cool. Drain reserving syrup. Add enough water to equal 2 cups. Return to heat and bring to boil, add Jello and stir until dissolved. Add 1 3/4 cups water and the lemon juice. Chill until partially set. Add rhubarb, cheese and banana; turn into 6 cup mold. Serve with Fluffy Dressing.

FLUFFY DRESSING:

1 egg
1 tsp. grated orange peel
2 tbsp. lemon juice
1/3 c. sugar
1 c. whipping cream or substitute

In saucepan, beat egg; add the orange peel, lemon juice and sugar. Cook and stir over low heat until thick. Cool to room temperature. Fold whipped cream into cooled mixture. Chill then spread over mold. If too thick, add a small amount of milk.