6 c. fresh rhubarb, chopped
4 c. sugar
1 tbsp. lemon juice
2 c. fresh raspberries or 1 (12 oz.) frozen loose pack
1 (3 oz.) raspberry Jello

In large kettle combine rhubarb, sugar, lemon juice; let stand 15 to 20 minutes or until sugar is moistened. Bring to a boil and boil, uncovered 10 minutes, stirring frequently. Add raspberries and return to boiling, boil hard.