9 c. rhubarb, cut into 1/2" pieces
5 1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 (3 oz.) pkg. raspberry Jello

Mix rhubarb and sugar and let stand for 2 hours. Heat to boiling, stirring frequently to dissolve sugar. Reduce heat and simmer uncovered, stirring occasionally until rhubarb is tender, about 10 minutes. Remove from heat and stir gently until dissolved. Skim off foam. Pour into jars or freezer containers. Stores up to 3 weeks in refrigerator or 6 months in freezer.