2 lbs. rhubarb, peeled (5 c.)
1 c. crushed pineapple, drained
4 c. sugar
1 tsp. lemon juice
1 pkg. strawberry gelatin

Cut peeled rhubarb into 1 inch pieces. Mix into pineapple and sugar; let stand 30 minutes. Bring slowly to boil and cook 12 minutes, stirring constantly. Remove from heat; add gelatin and stir until dissolved. Pour into 8 glasses or jars; cover with paraffin.