5 c. rhubarb, cut 1/2 inch
1 (No. 2) can crushed pineapple
5 c. sugar (or 4 1/2 c. will do)

Cut rhubarb. Cook all 3 ingredients together until tender and remove from heat and stir in one 6 ounce box strawberry Jello to dissolve. Pour into container. When cool put into freezer.