5 c. rhubarb
4 c. sugar
1 box cherry or strawberry Jello

Wash, trim and cut up rhubarb. Pour sugar over rhubarb and place in refrigerator overnight. Next morning, pour in saucepan. Bring to a boil and boil for 5 minutes or until rhubarb is tender. Remove from heat. Add cherry or strawberry Jello. Stir until Jello is dissolved. pour in containers. Freeze.