2 lb. strawberries, mashed (4 c.)
6 c. sugar
2 lb. rhubarb, chopped small (8 c.)

Do NOT USE aluminum dish. Wash fruit, cut rhubarb in 1/2 inch pieces. Cover rhubarb with half the sugar and let stand 1 to 2 hours. Crush berries and mix with remaining sugar and combine with rhubarb. Place mixture over low heat until sugar is dissolved; then boil rapidly, stirring frequently to prevent burning. Cook until thick. Pour into sterilized jars and seal while hot.