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2 c. raw rhubarb, cut up
1/2 c. water
1 c. sugar
1 (3 oz.) pkg. strawberry
Jell-O (could use orange or
1/2 c. chopped nuts
1/2 c. chopped celery

Cook the rhubarb with 1/2 cup water. Add 1 cup sugar
when cooked. Dissolve the Jell-O in 1 cup boiling water and
add the cooked rhubarb. Chill until partly set and then add
the nuts and celery. (You may prepare rhubarb; measure enough
for a recipe and freeze for use during winter months.) Nice
with meat. Makes 6 servings.

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