2 c rhubarb
2 c water
2 3 oz. strawberry jello
1 10 oz. frozen strawberries
cool whip
angel cake (Cut in Squares)

Cook rhubarb in water for 10 minutes till come to boil. Stir in jello and cook two more minutes. Stir often. Add berries till they break apart. Refrigerate two - three hours till thickens. Then layer 1/2 mixture, cool whip and cake.

Refrigerate 3 hrs till set. Cut when ready to serve. Keep leftovers refrigerated.