4 c. rhubarb cut in 1 inch pieces (use scissors)
4 c. sugar
1 sm. can unsweetened crushed pineapple, drained
2 (3 oz.) pkgs. of strawberry or raspberry Jello

Allow rhubarb and sugar to stand 2 1/2 hours or overnight. Add pineapple. Cook until rhubarb is barely tender, about 8 minutes after boiling point. Add jello and mix until dissolved. Pour in hot jars, seal or pour into plastic containers. Cool and put in refrigerator. Will keep for 1 year.