Rhubarb is the first edible thing in my garden in the spring, so I was interested to see this dessert recipe in an old cookbook: Cook 4 cups rhubarb in ¼ cup water with ½ cup sugar. Stir in two boxes of jello. Chill.
Sounds kind of thick to me, but it got me thinking.

Rhubarb Jelly

4 cups rhubarb, chopped
2 cups water
2 pkg red jelly powder, light

Cook the rhubarb in 1 cup of water until soft. Stir in the jelly powder until completely dissolved. Sweeten to taste with stevia if necessary. Add the other cup of water or use ice cubes to get a faster gel. Divide among six bowls. Chill.
Per serving:
Carbs 2.8 g
Fibre 1.1g
ECC1.7 g

I used cherry flavoured jelly powder. I’ve made this twice so far. It's quite good, especially with a little whipped cream to cut the bite!