5 cups rhubarb, diced
5 cups white sugar
1 (20 oz.) can crushed pineapple

Mix together, let stand overnight in refrigerator. Next morning, boil for 10 minutes, add 2 small (3 oz.) packs of Jello (raspberry, cherry or strawberry). Stir, cook another ten minutes. Then seal in jars, when cool, put in freezer.