4 c. rhubarb, diced
4 c. sugar
2 tsp. lemon juice
1 c. fresh strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin

Combine rhubarb, sugar, strawberries, and lemon juice in saucepan; stir to blend. Place over low heat, stir until juice forms. Bring to boil, stirring occasionally. When mixture is at full boil, cook 15 minutes; time carefully.

Remove from heat, stir in gelatin. Pour into small containers and seal. Store in freezer, refrigerate after opening.