8 qt. rhubarb, cut up
8 qt. water
46 oz. can pineapple juice
5 c. sugar
3 oz. pkg. cherry Jello

Pick and wash 8 quarts rhubarb and cook in water. Cook until tender and strain. To this add pineapple juice, sugar and cherry Jello. Bring to a boil and pour into sterile jars and seal. Or cool and freeze. When ready to serve, open jar and mix with ginger ale or 7 Up. This is good to serve at Christmas because of the color.