Combine rhubarb, water and sugar in medium saucepan. Cook 4-5 minutes over medium heat, until rhubarb is tender. Place Jello in large bowl; pour hot mixture over it and stir until dissolved. Add orange juice and zest; mix well.
Cover and chill until thick and syrupy, about 30-45 min. Fold in strawberries. Pour into 6-cup mold and chill until firm.