Rhubarb Rice Pudding

2 cups diced fresh rhubarb
1 cup water
1 (4 serving size) box Jell-O sugar-free strawberry gelatin
1 1/2 cups cold cooked rice
1/2 cup Cool Whip Free
1/4 cup miniature marshmallows
2 tablespoons chopped walnuts

In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 8 to 10 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for 15 minutes.

Stir in rice. Refrigerate for 10 minutes.

Gently stir in Cool Whip Free, marshmallows and walnuts. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 30 minutes.

HINT: 1 cup uncooked rice usually cooks to about 1 1/2 cups