3 c. diced fresh rhubarb
1/2 c. sugar
1/4 tsp. salt
1 pkg. (6 oz.) strawberry Jello
2 c. cold water
2 c. diced celery
1/4 c. lemon juice

Cook rhubarb, sugar and salt in saucepan over low heat. Do not add water as rhubarb makes its own juice. When rhubarb is tender, stir in Jello and dissolve. Then remove from heat. Add rest of ingredients. Pour into mold or pan and chill until firm. Serves 8. Pleasingly tart and goes well with ham or turkey.