5-6 c. rhubarb, cut up
3 c. sugar
1 (3 oz.) pkg. strawberry Jello
1/2 (3 oz.) pkg. peach Jello
1 pt. frozen strawberries

Let rhubarb stand with sugar on for 15 minutes to 1/2 hour to draw some juice. Simmer the rhubarb and sugar for about 10 minutes until sugar is dissolved. Then add Jello and stir until Jello is dissolved, boil for 10 minutes. Put in jars. Freeze when cooled.