5 c. rhubarb
2 c. sugar

Combine in saucepan. Let stand 2 hours. 2 c. sugar 2 to 3 oz. raspberry or strawberry Jello

Add strawberries and cook until rhubarb is tender, stirring often. Stir in remaining sugar and Jello until well dissolved. Pour into jars and refrigerate until set. Freeze. Yield: 12 to 14 small baby food jars.