Rhubarb Salad("A Favorite From The '76 Cookbook.") - cooking recipe

Ingredients

3 c. fresh rhubarb, diced
1/2 c. sugar
1/4 tsp. salt
2 (3 oz.) pkg. strawberry jello
2 c. cold water
2 c. celery, finely chopped
1/4 c. lemon juice

Preparation

Combine rhubarb, sugar and salt in saucepan and cook over low heat until tender.
Do not stir or add water as rhubarb makes its own juice.
Pieces should stay whole.
Then bring mixture quickly to a boil.
Remove from heat immediately and add 2 packages of jello.
Stir carefully to dissolve.
Add cold water, celery and lemon juice.
Chill until very thick.
Makes about 5 (1/2 cup) molds.