1 pkg. frozen rhubarb
1/2 c. waterlg. pkgs. strawberry jello
1 can crushed pineapple

Put rhubarb and 1/2 cup water in saucepan. Bring to boil; cook on medium for 5 to 10 minutes or until soft. Remove from heat and add strawberry jello. Cool. Add crushed pineapple. Mix well. Refrigerate. May be served on lettuce leaf with garnish of mayonnaise.