2 c. cut rhubarb
1 3/4 c. sugar
1 (3 oz.) pkg. gelatin

In a heavy pot, cook rhubarb and sugar until boiling, stirring constantly. Simmer until rhubarb is soft. Add gelatin and stir until dissolved. Cool for 10 minutes; pour into small jars. Refrigerate. Will keep for up to 2 months.