5 c. rhubarb, chopped
5 c. sugar
16 oz. crushed pineapple
1 lg. box or 2 sm. boxes strawberry Jello

Cook first 3 ingredients until rhubarb is tender. Remove from heat and cool for 10 minutes. Add Jello, stirring until dissolved. Ladle into scalded freezer jars or plastic containers; cool completely before freezing.