4 c. rhubarb
2 c. sugar
1 c. raspberries or strawberries
1 (3 oz.) pkg. raspberry or strawberry Jello

Bring rhubarb, sugar and berries to boil and cook together slowly for 15 minutes. Take off heat and add Jello, stir and pour into glasses or jars. Refrigerate. Makes approximately 1 quart.