Raspberry Rhubarb Salad

Heat the rhubarb in a saucepan over medium heat until softened and broken down, approximately 8-10 minutes if using fresh, or 5 minutes if frozen.

Pour the heated rhubarb with its juices into a bowl, then add the black raspberry Jell-O powder and stir until fully dissolved.

Stir in the cold water and pineapple juice, mixing until well combined.

Refrigerate the mixture until it reaches a syrupy consistency, approximately 30-45 minutes, stirring occasionally to prevent full gelation.

Fold in the chopped celery and chopped nuts until evenly distributed throughout the partial gel.

Return to the refrigerator and chill until fully set, approximately 2-3 hours or until the salad holds its shape when spooned.

Serve chilled as a side dish or dessert salad.