Cook rhubarb, water and sugar until rhubarb is tender. Dissolve gelatin in rhubarb mixture. Cool. Break up frozen strawberries and add. Fold in whipped topping, made according to package directions or Cool Whip. Place in serving bowl or 8x10 inch cake pan and serve in squares.
By Robin from Washington, IA
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Cook rhubarb and water until done, add gelatin and stir well. Add pineapple, nuts and sweetener. Stir and refrigerate. You can use strawberry gelatin or any other flavor.