It's summertime and that means rhubarb. Coming from a German ancestry rhubarb is plentiful in most of my family's gardens. So here's a quick and easy salad using rhubarb.
In a saucepan, over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from heat; stir in gradually sugar and jello until dissolved. Add pineapple and nuts. Pour into an oiled 6 cup mold. Chill until set. 10-12 servings. *sparkling berry jello is a good substitute
NOTE: drained pineapple juice can be used as part of the water in cooking the rhubarb.
