2 c. rhubarb
1/2 c. water
1/2 c. sugar
1 sm. strawberry Jello
1 (3 oz.) cream cheese
2/3 c. celery
1/3 c. nuts

Combine rhubarb, water and sugar in 2 quart saucepan and bring to boil. Boil for 10 minutes stirring occasionally. Remove from heat and stir in dry Jello and cream cheese until cheese is completely melted. Refrigerate until solid. Whip until light and fluffy then fold in celery and nuts finely chopped.