2 1/2 c. pineapple tidbits, drain and save syrup
2 c. fresh rhubarb, cut in 1 inch slices
1/3 c. sugar
1/2 c. water
2 pkgs. strawberry Jello
1 tbsp. lemon juice
1/2 c. pecans

Combine rhubarb, sugar and water. Cover and cook just until tender, about 5 minutes. Drain thoroughly, saving syrup.

Combine pineapple and rhubarb syrups and add water to make 3 1/2 cups. Heat to boiling. Add Jello and stir. Add lemon juice. Cool until partially set. Fold in rhubarb, pineapple and nuts. Pour into mold.