Rhubarb-Pineapple Salad - cooking recipe

Ingredients

2 c. fresh or frozen rhubarb
1/3 c. sugar
1/2 c. water
1 can pineapple tidbits
1 pkg. strawberry jello
2 tsp. lemon juice

Preparation

Combine first 3 ingredients.
Cover and cook until tender (5 minutes).
Reserve juice of pineapple and rhubarb syrup.
Combine both syrups and add water to make 1 3/4 cups.
Heat to boiling. Add to gelatin and lemon juice.
When cool, fold in rhubarb and pineapple.