7 c. rhubarb
5 c. sugar
1 (3 oz.) pkg. strawberry or cherry Jello

Dice rhubarb very small and put in large bowl. Mix the sugar with rhubarb and let stand overnight. Put in saucepan and bring to a boil. Boil 15 minutes. Add the Jello and put in jars. Store in refrigerator or freezer.