4 c. sliced fresh rhubarb
1/4 c. water
1 (3 oz.) pkg. strawberry or raspberry flavored gelatin
3/4 c. sugar
2 c. (10 oz. pkg.) frozen strawberries
Raspberries
1 pt. (2 c.) vanilla ice cream

In saucepan, combine rhubarb and water; bring to boil. Cover and simmer over medium heat until rhubarb is tender, about 15 minutes. Remove from heat. Stir in gelatin and sugar until dissolved. Add frozen strawberries and ice cream. Allow to thaw, stirring occasionally. Pour into individual serving dishes. Refrigerate until set, at least 2 hours. Yield: four to six servings.

RHUBARB CREAM PIE: Pour mixture into baked crust, spread with whipped cream or whipped topping.