Instructions: Simmer rhubarb in 1/2 to 1 cup water until rhubarb is soft. Remove from heat.

Stir in gelatin and pineapple with juice. Refrigerate.

This recipe yields 32 servings.

Serving size: 1/4 cup.

Comments: Serve in sauce dishes plain; with yogurt or cottage cheese; as a spread on toast or English muffins, pancakes, waffles; or as a topping for cheesecake.

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