4 c. rhubarb, cut in 1/4 inch pieces
4 c. sugar
1 c. crushed pineapple, drained (optional)
1 sm. box strawberry Jello

Boil rhubarb with small amount of water until mushy. Add sugar and pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.