3 c. rhubarb, cut fine
3 c. sugar

Mix and set overnight. In the morning mix and bring to a full boil. Boil 1 minute (sometimes 1 1/2 minutes if rhubarb has a lot of moisture). Remove from stove and add 1 (3 ounce) package of raspberry Jello. Mix until well dissolved. Put in jelly glasses and top with paraffin.