8 c. rhubarb, cut into 1/2 inch
7 c. sugar
1 lg. pkg. strawberry gelatin

Combine rhubarb and sugar. Boil 10 minutes. Remove from heat and add gelatin. Stir until gelatin is thoroughly dissolved. Pour into jelly glasses. Seal with 1/4 inch paraffin. After hard, seal with 1/4 inch more paraffin.