5 c. rhubarb, chopped
1 (3 oz.) pkg. strawberry Jello
3-3 1/2 c. sugar

Mix the rhubarb and sugar together and let stand to form juice (15 minutes). Then boil a few minutes (about 8 minutes). Take off stove and stir in dry Jello. Pour into jars and seal with paraffin or lids. Store in refrigerator or freezer.