5 c. rhubarb
1 (3 oz.) pkg. strawberry jello
4 c. sugar

Cut up rhubarb in 1/4-inch pieces. Sprinkle the sugar over the rhubarb and refrigerate overnight. In the morning, cook 10 minutes (boil). Take off stove and add the package of jello. Stir real well and put in jars. Doesn't have to be frozen. Put wax on top and it will keep a long time.