Low calorie and for diabetics.

8 cups rhubarb
1 (12 oz.) can sugar free strawberry pop
1 (3 oz.) box sugar free strawberry Jello

Boil chopped rhubarb with the strawberry pop for 10 minutes until saucy, in uncovered pan. Remove from stove and add Jello. Stir well and cool.

Yield: 2 1/4 quarts.

Good also on ice cream or angel food cake.