4 c. chopped rhubarb
4 c. sugar

Combine and let stand 2 1/2 hours, stirring occasionally. Boil mixture for 10 minutes. Add 1 medium size can crushed pineapple with juice and boil another 10-15 minutes. Remove from heat and add 1 package strawberry Jello. You can also use cherry, red raspberry, black cherry or black berry Jello. Pour into jars and seal with paraseal wax when cooled.