Rhubarb Mousse delicious!
4 cups diced rhubarb
1/2 cup sugar
1/4 cup water
3 oz. strawberry jello
1/2 cup cold water
1/2 cup whipping cream
Combine rhubarb, sugar and 1/4 cup water. Bring to boil. Cover and cook over medium /low heat 8 to 10 minutes. Add the jello. Cook and stir until dissolved. Then stir in the 1/2 cup cold water. Chill until partially set (about 2 hrs.) You can make it to this point and finish it the next day or at a later time.
Whip Jello mixture until fluffy. Fold in the whipped cream. Spoon into a serving dish. Let it set in the frige about an hour to blend flavors. Garnish w/strawberries. Servers 6-8.