5 c. rhubarb
1 c. crushed, drained pineapple
4 c. sugar
1 pkg. strawberry Jello

Combine rhubarb, pineapple, and sugar. Put over low heat and cook until sugar dissolves. Cook over medium heat until clear and thick, 10 minutes. Remove from heat and add Jello. Pour into sterile jars. Makes 3 1/2 pints. Freezes well.