3 c. diced fresh rhubarb
1/2 c. sugar
1/4 tsp. salt
2 pkg. (3 oz.) strawberry or mixed fruit Jello
2 c. cold water
2 c. finely chopped celery
1/4 c. lemon juice

Combine rhubarb, sugar and salt in a saucepan. Cook over low heat until rhubarb is tender. Do not stir or add water. The rhubarb makes its own juice and the pieces should stay whole. Then bring the mixture quickly to a boil. Immediately remove from heat and add gelatin, stirring gently until dissolved. Then add the remaining ingredients. Chill until very thick. Fill a 1 1/2 quart mold. Chill until firm. Makes 10-12 servings or about 5 1/2 cups salad.