2 c. sliced rhubarb
1/2 c. water
1/2 c. sugar
3 oz. pkg. orange gelatin
3 oz. pkg. cream cheese
2/3 c. diced celery
1/3 c. chopped nuts

Combine rhubarb, sugar and water. Bring to a boil, reduce heat and simmer 10 minutes. Cream gelatin and cream cheese to make a smooth paste and dissolve in hot rhubarb sauce. Chill until mixture begins to thicken. Whip if desired until fluffy. Add celery and nuts. Chill until firm.