5 c. rhubarb, cut into 1/2 inch pieces
4 c. sugar
1 c. drained pineapple or 1 c. sliced or frozen strawberries
1 (3 oz.) pkg. strawberry Jello

Combine all, except Jello, and let stand at least 1/2 hour. Put on stove; bring to boil and let cook 12 minutes. Stir so it will not catch on. Remove from stove and stir in Jello. This can be frozen in regular freezer containers and put in jelly glasses and topped with paraffin.