1 lg. box lime gelatin
2 c. hot water
1 c. cold water
16 lg. marshmallows
1 pt. sweetened cooked rhubarb
2 beaten eggs
Juice of 1 lemon or 2 tbsp. ReaLemon
3/4 c. sugar
1 envelope whipped whipping cream

Mix gelatin, hot water, and marshmallows in saucepan until marshmallows are melted. Add cold water and rhubarb and mix well. Pour into 9x13 inch pan or plastic container. Chill until jelled.

While gelatin is setting, cook eggs, juice, and sugar until thick. Cool and add to whipped cream. Fold together and spread on jelled salad. Refrigerate.