5 c. rhubarb (about 9-10 stalks)
3 c. sugar
1/4 to 1/2 c. water
3 oz. strawberry gelatin

Heat rhubarb, sugar and water. Boil until tender, 3-5 minutes. Add gelatin; stir until dissolved. Pour into small jars. Refrigerate or freeze. Lasts up to 12 months in freezer.