4 c. rhubarb, cut into 1/2 inch pieces
4 c. sugar
1 (8 oz.) can crushed pineapple
1 (3 oz.) pkg. strawberry Jello

Mix sugar and rhubarb and allow to stand until juice exudes (even overnight). Boil 12 minutes at a rolling boil. Add pineapple and simmer 3 minutes more.

Remove from heat; add Jello and stir until dissolved. Pour into sterilized jars and seal.