1 c. chopped rhubarb
3/4 c. water
3 oz. box strawberry Jello
1/2 c. sugar
1 c. pineapple juice
1 c. chopped, unpeeled apple
1/2 c. chopped pecans

Combine rhubarb and water in a saucepan. Cover and cook 8 to 10 minutes or until tender. Remove from heat. Add Jello and sugar, stirring until dissolved. Add juice (pineapple). Chill until consistency of unbeaten egg whites. Fold in apples and pecans. Spoon in mold or dish and chill until firm. (I use crushed pineapple in place of pineapple juice.)