Rhubarb Salad - cooking recipe

Ingredients

2 (3 oz.) or 1 (6 oz.) box raspberry jello (sugar-free works)
2 c. boiling rhubarb (frozen, fresh or canned)
2 c. cold water or pineapple juice
1 c. crushed pineapple
1 c. nuts, chopped
1/4 c. lemon juice
1 c. diced celery

Preparation

Dissolve jello in hot rhubarb.
Add other ingredients and jell.
Serves 10 to 11.