2 1/4 c. rhubarb
1/2 c. water
3/4 to 1 c. sugar
1 (3 oz.) pkg. strawberry jello
1 sm. can crushed pineapple, drained
1/2 c. nuts
1/4 c. celery

Cook rhubarb, 1/2 cup water and sugar to just tender. Add jello and stir until dissolved. Add pineapple, nuts and celery; let chill until firm.