4 c. sugar
5 c. chopped rhubarb
1 (10 oz.) pkg. frozen raspberries
1 (3 oz.) pkg. raspberry Jello

Pour sugar over the chopped rhubarb. Let stand overnight. Add the frozen raspberries. Bring to boil for 20 minutes. Stir in raspberry Jello. Stir well. Pour into jars and seal.