5 heaping c. rhubarb, cut in 1 inch pieces
5 c. granulated sugar (I only used 4 cups)
1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. strawberry Jello

Mix rhubarb with sugar and pineapple, juice included. Boil 20 minutes or until soft. Take off stove, pour strawberry Jello in, mix well. Pour into jelly glasses with paraffin top and seal.