COMBINE rhubarb and sugar in a large saucepan. Stir in 1 cup water.
COOK and stir on medium heat until mixture comes to a boil, then continue to boil for 2 min. Remove from heat. Stir in gelatin until completely dissolved. Pour evenly into 7 dessert cups.
REFRIGERATE 3 hours or until firm. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping and a strawberry, if desired.
Nutritional Information Calories: 110 Total fat: 0 g Saturated fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Carbohydrate: 28 g Dietary fiber: 1 g Sugars: 25 g Protein: 1 g Vitamin A: 0% DV Vitamin C: 4% DV Calcium: 4% DV Iron: 0% DV
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