5 c. rhubarb
4-5 c. sugar
1 (6 oz.) pkg. Jello, any flavor (raspberry's good)
1 can crushed pineapple, med. size

Let rhubarb and sugar stand 30 minutes. Add slightly drained pineapple. Cook 25 minutes or until rhubarb is tender. Take from heat and add the Jello; mix well. Add red food color, if desired. Put in glasses and seal.