3 c. rhubarb
1 c. brown sugar
1 c. white sugar
1 (3 oz.) Jello (red)

Mix sugar and rhubarb together. Let stand to form its own juice, about 2 hours. Bring to a hard boil about 5 minutes. Set off stove to cool a bit. Stir in Jello until dissolved. Pour into jars and seal. Refrigerate or wax. May use any kind of Jello you like.