Rhubarb Salad - cooking recipe

Ingredients

1 pkg. frozen rhubarb
1/2 c. sugar (more can be used if desired)
2 c. unsweetened pineapple juice
6 oz. pkg. raspberry jello
2 c. chopped tart apples
1 c. chopped pecans

Preparation

Cook rhubarb 8 minutes in small amount of water; add pineapple juice and bring to a boil.
Add jello and sugar and cook until dissolved.
Add apples and pecans.
Pour into mold.
Refrigerate until set.