5 c. fresh rhubarb cut small
5 c. sugar
2 sm. pkgs. strawberry gelatin to dissolve
1 c. crushed pineapple

Combine rhubarb and sugar. Boil 20 minutes. Stir in strawberry gelatin to dissolve. Add crushed pineapple last. Fill jelly jars and seal with paraffin. Store in a cool place. Excellent topping for ice cream or filling for cake. Always good on toasted English muffins.