Rhubarb Salad - cooking recipe

Ingredients

3 cups rhubarb, cut in 1/2-inch pieces
1 cup water
1 (3 ounce) package raspberry Jell-O gelatin
1 cup sugar
1 cup celery, diced
1 cup nuts, chopped coarsely

Preparation

Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.