Instructions: Combine rhubarb, sugar and salt. Place over very low heat. Cover and let come to boiling. Dont stir or add any water. When rhubarb has simmered until tender, remove from heat and add the gelatin. Stir unti dissolved, then add cold water and lemon juice. Cool. Then chill until it starts to thicken. Fold in celery. Pour into individual molds and chill until firm.

Unmold on lettuce and garnish with mayonnaise.

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