Method of Preparation
Take a saucepan, cook rhubarb with 1 cup of water. Boil until fruit is soft. Add 1 package of jello to it and stir well to dissolve it. After dissolving jello add cup cold water. Mix well and pour into individual dishes or a 1 quart casserole. Cool them until it is set. Serve the chilled rhubarb or cranberry jello. Cranberries can also be used instead of rhubarb.