1 (3 oz.) pkg. strawberry Jell-O
4 c. cut up rhubarb
1 c. crushed pineapple, drained
2 1/2 c. sugar

Mix ingredients and let stand 30 minutes. Bring to a boil and boil 12 minutes stirring constantly. Remove from heat and stir in 1 (3 ounce) package of strawberry Jell-O. Stir until dissolved. Pack in jars. May be frozen. Yield: 2 pints.

Keeps well in refrigerator for several weeks.