Wash rhubarb; cut off stem ends and leaves; peel stalks only if skin is tough.
Cut into 1-inch pieces (about 3 cups, cut) and put into a saucepan with the sugar and 1/4 cup water.
Set over low heat and stir until sugar is dissolved.
Cover and cook slowly about 15 minutes, or until rhubarb is tender.
Drain rhubarb, reserving the hot syrup.
Set rhubarb aside to cool.
Add enough boiling water to syrup to make 1 cup liquid.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Blend in the cold water.
Chill until gelatin is slightly thickened.
Blend in the cooked rhubarb and strawberries.
Turn into a 1 quart mold.
Chill until firm.
Unmold onto chilled serving plate and, if desired, garnish with whole strawberries sprinkled with confectioners' sugar.