4 cups chopped fresh or frozen rhubarb
1 cup water
2/3 cup granulated sugar or equivalent artificial sweetener
1/4 teaspoon salt
1 (6 ounce) package strawberry gelatin
1 1/2 cups cold water
1/4 cup lemon juice
2 (11 ounce) cans mandarin oranges, drained
1 cup chopped celery
Optional garnishes: lettuce leaves, sliced
    strawberries, green grapes, sour cream
    and ground nutmeg

In a saucepan, combine rhubarb, water, sugar and salt; bring to a boil over medium heat. Boil for 1 to 2 minutes or until rhubarb is tender; remove from heat. Stir in gelatin until dissolved. Stir in cold water and lemon juice. Chill until partially set.

Fold in oranges and celery. Pour into a 6-cup mold or an 8-inch square dish that has been coated with nonstick cooking spray. Chill until set.

Unmold onto lettuce leaves or cut into squares. If desired, garnish with fruit and serve with sour cream; sprinkle with nutmeg.

Serves 12.

Nutritional Analysis: One 1/2 cup serving (prepared with sugar-free gelatin and artificial sweetener; calculated without garnishes) equals: 79 calories, 98 mg sodium, 0 cholesterol, 10 gm carbohydrate, 2 gm protein, trace fat

Diabetic Exchanges: 1 fruit