5 c. rhubarb
3 c. sugar
1 sm. pkg. strawberry or cherry Jello
1 c. crushed pineapple, drained

Cut and wash rhubarb; put into saucepan along with the pineapple and sugar. Let sit for 2 hours or overnight. Put on low heat and stir once. Cook until tender. Add Jello, stir until dissolved. Put into jars and refrigerate. Makes 2-3 pints.