2 c. sliced rhubarb
1/2 c. sugar
1/4 c. water

Cook until tender, drain, save juice.

2 (3 oz.) pkg. strawberry Jello
1 tbsp. lemon juice
2 (3 oz.) cream cheese, chilled, diced
1 banana

Put Jello in juice. Add enough water to make 2 cups. Heat to dissolve. Add 1 3/4 cup cold water, lemon juice. Chill. Add rhubarb and diced cheese. Refrigerate.

ICING:

1 egg, beaten
2 tbsp. lemon juice
1/3 c. sugar
1 (8 oz.) pkg. Cool Whip

Mix and spread on Jello.