2 - 3 ounce packages raspberry gelatin
2 cups cooked rhubarb, with juice
1 cup pineapple chunks
1 cup chopped celery
1 cup chopped pecans
Heat rhubarb, dissolve gelatin into it and cool.
Mix other ingredients in a separate bowl, then add to the slightly thickened gelatin mixture.
Chill until firm.
Wash the stalks and cut off the ends. Cut the rhubarb stalks into 1 inch slices. Put into a saucepan and cover with water. Add about a cup of sugar for every pound of rhubarb. Cook over low heat until the rhubarb becomes slightly mushy and soft, about 10 - 15 minutes.
*You can usually find frozen rhubarb, already cut into chunks, in the supermarket.