5 c. chopped rhubarb
1 can (20 oz.) unsweetened crushed pineapple
4 c. sugar

Heat to boiling, boil 3 minutes. Process in blender until smooth. Add 1 (6 ounce) box strawberry Jello. Stir well. Jar in 1/2 pint or pint Mason jars while hot. Seal and cool. May be frozen.