Rhubarb Luncheon Salad

• 1 cup chopped rhubarb
• 14 cup water
• 1 (3 ounce) package cherry gelatin
• 1 cup boiling water
• 1 (3 ounce) package cream cheese, softened
• 2 cups whipped cream
• 12 cup chopped walnuts
• 1 cup miniature marshmallow

1. In saucepan combine rhubarb and water and bring to a boil.
2. Turn down to simmer, stirring constantly, until rhubarb is tender.
3. About 5 minutes.
4. Remove from heat, pour into a glass bowl and set aside to cool.
5. Combine gelatin and boiling water, stirring until dissolved.
6. Combine with rhubarb and let cool; then chill slightly.
7. Meanwhile, beat cream cheese until smooth and gradually add whipped cream.
8. Add slightly chilled rhubarb mixture and mix well.
9. Stir in walnuts and marshmallows and pour into serving dish.
10. Chill well before serving.

rhubarb, water, cherry gelatin, boiling water, cream cheese, whipped cream, walnuts, marshmallow

Taken from www.food.com/recipe/rhubarb-luncheon-salad-28281 (may not work)