5 c. rhubarb, cut sm.
5 c. sugar
2 sm. pkg. strawberry Jello
1 c. crushed pineapple (sm. can)

Bring rhubarb and sugar to a boil slowly to draw juices. Stir together and let boil for 20 minutes. Stir 2 small packages Jello into cooked rhubarb until completely dissolved. Add crushed pineapple at the end, stir completely. Put in hot sterile jars and top with melted paraffin. Store in cool place. Keeps indefinately. Delicious on toast, topping for ice cream or cake filling.