4 c. rhubarb, cut up fine
4 c. sugar
1 sm. can crushed pineapple
1 pkg. raspberry, strawberry, or cherry Jello

Cook rhubarb and sugar together for 12 minutes, stirring constantly. Add crushed pineapple, juice and all. Cook 3 minutes more. Then add Jello, stirring until mixed well. Pour into jelly glasses and seal.