4 c. rhubarb, cut up
4 c. sugar
2 tbsp. lemon juice
1 pkg. frozen strawberries
1 pkg. strawberry Jello

Combine all ingredients, except Jello, in saucepan. Stir over low heat. Mixture forms its own juice. Let boil for 15 minutes. Remove from heat. Stir in the Jello and mix well. Put in jars. Refrigerate or put in the freezer; if freezing, leave enough space in the container to allow for expansion.