4 c. diced raw rhubarb
1 1/2 c. water
Sugar substitute = 1/2 c. sugar
2 (3 oz.) pkg. sugar-free strawberry Jello (or 1, 6 oz.)
1 c. orange juice
1 tbsp. grated orange peel
2 c. fresh strawberries, sliced

Combine rhubarb, water and sugar substitute in saucepan. Cook until tender. Pour hot rhubarb mixture over gelatin and stir until completely dissolved. Add orange juice and peel. Chill until syrupy; fold in strawberries. Chill until set. 8 servings. Weight Watchers: 1 vegetable, 1/2 fruit, 14 optional calories.