5 c. sugar
5 c. rhubarb, cut fine
1 sm. crushed pineapple
1 (6 oz.) pkg. strawberry gelatin

In heavy saucepan, cook sugar, rhubarb, and pineapple 15 minutes. Add gelatin and stir until dissolved. Put in jars, seal, and keep in refrigerator. Yield 3-4 pints.