2 cups diced rhubarb (fresh or frozen)
1/2 cup sugar
1/4 cup water
1 small pkg. strawberry jello
1 1/2 cups Cool Whip
- In a saucepan bring the rhubarb, sugar, and water to a boil. Reduce heat, simmer uncovered until rhubarb is soft.
- Remove from heat and stir in jello powder until dissolved. Pour into a bowl and refrigerate about 20 minutes until partially set. Fold in Cool Whip and chill until firm.