3 c. rhubarb, diced
1/2 c. sugar
1/4 tsp. salt
2 (2 oz.) pkgs. strawberry Jell-O
2 c. cold water
2 c. celery, diced
1/4 c. lemon juice

Combine rhubarb, sugar and salt in saucepan. Cook over low heat until rhubarb is tender. Do not add water or stir. Rhubarb pieces must stay together. Bring to boil quickly. Remove from heat and add Jell-O. Stir until dissolved. Add other ingredients. Pour in mold or bowl. Makes a pretty salad.