Peel the pineapple.
Cut in half lengthwise, then cut each piece in half lengthwise again.
Remove the flesh from each piece and set it aside, leaving a thin layer of peel.
Add the dry ingredients, alternating with the milk, to the butter mixture (start and finish with the dry ingredients).
Cut the pineapple into cubes.
In a pan, combine the rhubarb with 250 ml of water.
Add the sugar, cinnamon, nutmeg and orange rind.
Cover and cook over low heat, stirring frequently for 25 minutes or until the rhubarb and the pineapple are tender.
Sprinkle the gelatin over 125 ml of water.
Dissolve in the rhubarb mixture.
Pour the mixture in 4 10 oz fruit bowls.
Freeze until firm.
Turn out and put over the pineapple slices.
Top with strawberries if desired.