5 c. rhubarb, cubed
4 c. white sugar
1 (3 oz.) pkg. strawberry Jello
1 c. crushed pineapple and its juice

Mix in a 4 to 6 quart saucepan. Let heat to boil and cook 20 minutes. (In 5 minutes, skim off foam on top.) Cool and put in containers. Freeze.