5 c. rhubarb
3 1/2 c. sugar
1 (3 oz.) pkg. strawberry, cherry, or raspberry Jello

Mix finely cut rhubarb and sugar; set to form juice. Boil 15 minutes. Turn heat low, and add Jello. Stir to dissolve. Pour in warm jars and seal. Refrigerate or freeze. Makes 3 1/2 pints.