Rhubarb Strawberry Mold

3 cups diced fresh rhubarb
1/2 cup granulated sugar
Dash salt
2 (3 ounce) boxes lemon gelatin
2 cups cold water
1 pint strawberries, hulled and halved

Combine rhubarb, sugar, salt in saucepan and cook over low heat until rhubarb is tender. Do not stir or add water; pieces should stay whole. Bring the mixture to a boil quickly.

Remove from heat, and add gelatin, stirring until dissolved. Add cold water and stir. Chill until slightly thickened. Add the strawberries, spoon into a 1 1/2-quart mold. Chill until firm.