4 c. rhubarb
4 c. sugar
1 (10 oz.) box frozen raspberries
1 pkg. raspberry Jello

Boil the first 3 ingredients for 15 minutes and add the Jello. Store in refrigerator. Makes a little over a quart and is also great on ice cream. This jelly can also be frozen. Sugar can be cut in half if you don't care for it so sweet.