Pineapple-Rhubarb Mold

Source: First United Methodist Church

1 No. 2 can pineapple tidbits
2 cups 1-inch slices of fresh rhubarb
1 pkg. strawberry Jello
1/2 cup water
1/3 cup sugar
2 teaspoons lemon juice

Drain pineapple, reserving syrup. Combine rhubarb, sugar, and water; cover and cook just till tender, about 5 minutes. Drain thoroughly reserving syrup. Combine pineapple and rhubarb syrups; add water to make 1 3/4 cups; heat to boiling, and add to Jello and stir to dissolve. Add lemon juice. Cool. Chill until partially set. Fold in rhubarb and pineapple; pour into 1-quart mild. Chill until set. Unmold on greens. Garnish with pineapple. Makes 6 to 8 servings.