5 c. rhubarb, cut up
3 c. sugar (I use 2 1/2)
1 (3 oz.) pkg. strawberry Jell-O

Combine rhubarb and sugar and let stand overnight. Next morning, cook about 15 minutes. While hot, add strawberry Jell-O. Stir until Jell-O is dissolved. Fill jelly jars or containers. Cover and let stand overnight. Keep refrigerated.