|Coarsely chopped rhubarb||3 Cup (48 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Strawberry-flavored gelatin||3 Ounce|
|Whipping cream||1⁄2 Cup (8 tbs)|
Combine rhubarb and orange juice in a saucepan, cover and cook over medium heat 8 to 10 minutes or until crisp-tender.
Remove from heat, add gelatin, stirring until gelatin dissolves.
Set aside to cool.
Beat whipping cream until foamy, gradually add sugar, beating until soft peaks form.
Fold into gelatin mixture, and spoon into dessert dishes, chill until firm.
Garnish with orange peel, if desired.