1 pound rhubarb, cut in 1 inch pieces (4 cups)
½ cup sugar
¼ cup water
1 3 oz. pkg. strawberry Jell-O
½ cup cold water
½ cup whipping cream, whipped.
Combine rhubarb, sugar, and water and bring to a boil. Cover and cook 8 to 10 minutes. Remove from heat. Add Jell-O and stir until it is dissolved. Add ½ cup cold water. Chill in refrigerator until partially set. Whip until fluffy. Fold in whipped cream, pour into sherbet glasses. Chill, garnish with fresh strawberries and additional whipped cream (if desired). Makes about 8, ½ cup servings.
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