1 (1 lb.) pkg. frozen rhubarb
1 (6 oz.) pkg. raspberry gelatin
2 c. pineapple juice
1/2 c. lemon juice
1 sm. apple, peeled & chopped
1 (13 1/4 oz.) can pineapple tidbits, drained
1 c. chopped nuts

Cook rhubarb as directed on package, making 2 cups sauce. Add Jello to boiling sauce and stir until dissolved. Add pineapple and lemon juice and chill until slightly thickened. Fold in fruits and nuts. Turn into 6 cup mold and chill until set. Makes 10 servings.