5 c. rhubarb cut in 1/2 inch slices
2 c. sugar
1/2 c. water
1 (3 oz.) pkg. strawberry Jello or raspberry or orange (marmalade)

Place rhubarb and sugar in bowl. Let stand for 2 hours at room temperature. Pour into large soup kettle with water. Bring to a rolling boil and boil for 15 minutes.

Add Jello. Pour hot into glasses or jars. Refrigerate. After 24 hours refrigeration, jars will keep on cool shell in basement. Okay to double, but don't triple.