3 c. diced rhubarb
3 c. sugar
1 can crushed pineapple
1 (3 oz.) pkg. strawberry gelatin

Stir together rhubarb and sugar; let stand 1/2 hour. Then, bring it to a rolling boil and boil 6-7 minutes until tender. Add 1 can drained crushed pineapple. Boil 2 minutes. Add package gelatin; stir well. Pour into glasses. Refrigerate.