4 cups rhubarb, cut up

1/2 cup sugar

1/4 cup water

One 3-oz. box strawberry gelatin

1/2 cup whipping cream, whipped

20-25 mini Nilla Wafers

3 fresh strawberries

In saucepan, combine rhubarb, sugar and water. Bring to boil, stirring occasionally. Cover and cook over medium heat for 8-10 minutes. Add gelatin, continue to cook and stir until partially set. Remove from heat and with electric beater, whip until fluffy. Refrigerate approximately 45 minutes or until slightly cool. Whip cream until stiff, fold into rhubarb. Place Nilla Wafers into bottom and up sides of bowl, pour rhubarb mixture slowly into bowl. Garnish with strawberries. Serves 6.

Can use Graham cracker crust or can serve in Sherbet glasses.

Rita Christianson, Glenburn, N.D.