5 c. rhubarb, cut in 1" pieces
15 oz. can crushed pineapple, drained
2 1/2 - 3 1/2 c. sugar (according to taste)
1 (3 oz.) pkg. raspberry or strawberry Jello

Mix rhubarb and sugar. Let stand 30 minutes. Bring to a boil. Boil 12 to 15 minutes. Remove from heat. Add dry Jello and drained pineapple. Store in jars or plastic containers. Keep in refrigerator. Keeps well. Can be stored for 2 to 3 months.