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

Combine rhubarb, sugar, and salt in saucepan. Cook over low heat until rhubarb is tender. Do not stir or add water - rhubarb makes it own juice and pieces should stay whole. Then bring mixture quickly to a boil. Immediately remove from heat and add Jello, stirring just until Jello is dissolved. Add remaining ingredients, chill until thick and then pour into individual or 1 1/2 quart mold. Makes about 6 cups.