5 c. fresh diced rhubarb
3 c. sugar
3 oz. pkg. Jello (strawberry, raspberry or cherry)

Place rhubarb and sugar in large sauce pan. Cook over medium heat. When rhubarb comes to a boil cook for 5 to 10 minutes. Remove from heat and add Jello. Mix well. Pour into glasses or bowls. Cool and place in refrigerator.