- 3 cups diced rhubarb
- 2 cups water
- 1 2/3 cups sugar
- 1 (6 ounce) package strawberry Jell-O®
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts
- In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat; stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.