3 c. diced fresh rhubarb
1/2 c. sugar
1/4 tsp. salt
2 (3 oz.) or 1 (6 oz.) strawberry gelatin
2 c. cold water
2 c. finely diced celery
1/4 c. lemon juice

Combine rhubarb, sugar and salt in saucepan. Cook over low heat until rhubarb is tender. Do not stir or add water.

Bring mixture quickly to a boil. Immediately remove from heat and add gelatin, stirring gently just until dissolved. Then add remaining ingredients. Chill until very thick. Spoon into individual molds or into 1 1/2 quart mold. Unmold. Makes about 5 1/2 cups, 15 relish servings or 10-12 side salads.