Rhubarb Salad

From Madison Middle School

• Ready In: 20 mins
• Serves: 6
• Yields: 1 salad

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

Directions

1. 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.