5 c. chopped rhubarb
4 c. sugar
1 (15 oz.) can crushed pineapple
1 pkg. wild strawberry Jello

In a 2 quart saucepan mix together first 3 ingredients. Blend well over low heat until sugar is melted. Cook over high heat for 15 minutes, stirring gently constantly. Remove from heat and add Jello and blend well. Pour into jelly jars. Refrigerate or freeze.