5 c. rhubarb, cut in sm. pieces
4 c. sugar
3 oz. strawberry Jello

Put rhubarb in large pot, cover with sugar, cover and let stand 4 hours until juice forms. Remove cover. Heat on low heat until covered with own juice, turn heat up, boil for 3 minutes. Remove from heat, skim foam. Stir in Jello, pour into container. Store in refrigerator.