2 tbsp. gelatin
1/2 c. cold water
2 c. boiling water
2 pkg. lemon or strawberry gelatin
1/2 c. granulated sugar
2 (16 oz.) pkg. frozen rhubarb
3 (12 oz.) pkg. frozen strawberries, defrosted

Cook rhubarb (no water) until tender.

Add water to gelatin - stir to congeal. Add boiling water to flavored gelatin. Add sugar and congealed gelatin. Stir and dissolve, cool in refrigerator or bowl of ice cubes in water. Add cooked rhubarb and strawberries. Stir; brush mold with salad oil and pour mixture into mold. Set 8 hours in refrigerator.

Serve with Fruit Salad Dressing and glazed fruits.

NOTE: If you use the lo-cal Jello, drain strawberries and add water to juice to make 2 cups. Heat and substitute for the 2 cups boiling water.

Prepare 24-48 hours in advance. No. 8 bowl - 8-inch or 9 cup mold. Serves 12-15.