2 3 ounce packages raspberry jello
2 cups cooked rhubarb, with juice*
1 cup pineapple chunks
1 cup chopped celery
1 cup chopped pecans
Heat rhubarb, dissolve jello into it and cool.
Mix other ingredients in a seperate bowl, then add to slightly thickened jello mixture.
Chill until firm.
*To cook rhubarb, trim away leaves. Wash and remove fiberous strands on outside of rhubarb if necessary. Slice stalks into one-inch chunks. To cook, bring 1/4 cup water and 1/4 cup sugar to a boil. Add rhubarb, bring back to a boil and simmer 10 minutes. Let cool and store in refrigerator until ready to use.