5 c. diced rhubarb
4 c. sugar
1 (8 oz.) can crushed pineapple & juice
1 lemon (juice & grated rind)
1/2 c. water
1 (3 oz.) pkg. cherry Jello

Mix all ingredients together except Jello. Let set overnight. Bring to a boil for 15 minutes. Stir well. Add Jello. Pour into covered container and keep refrigerated.