3 c. sugar
5 c. rhubarb, cut up small
3 oz. pkg. strawberry Jello

Sprinkle sugar over rhubarb and let stand overnight until juicy. Bring to an easy boil. Remove from heat and let cool for 15 minutes. Stir in Jello right from the package and let stand overnight. Put in jars and refrigerate or freeze for later use. If done early in the morning, will be ready to add Jello in evening.