3 c. rhubarb, finely chopped
3 c. granulated sugar
1 c. canned, crushed pineapple, drained
1 (3 oz.) pkg. strawberry Jello

Combine rhubarb and sugar; refrigerate overnight. Add pineapple and bring mixture to a boil and cook until pineapple and rhubarb are very tender. Remove from heat and stir in the Jello. Stir until dissolved, then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.