5 c. cut up rhubarb
2 c. sugar
10 oz. pkg. frozen strawberries
3 c. sugar
2 - 3 oz. pkgs. raspberry gelatin

In medium saucepan, combine rhubarb and 2 cups sugar; let stand for 2 hours. Add strawberries and cook until rhubarb is tender (about 15 minutes), stirring often. Stir in remaining sugar and gelatin until well dissolved. Pour into jars and refrigerate until set. Freeze until ready to use. Thaw before serving. This is enough to fill 12 to 14 small baby food jars.