5 c. rhubarb, washed and cut in 1 in. pieces
3 c. sugar
1 (3 oz.) pkg. strawberry gelatin

Cover the rhubarb with the sugar and let stand overnight. The next morning, bring the mixture to a boil and boil for 15 minutes. Remove from heat and stir in the strawberry gelatin. Pour into sterilized jars and seal with paraffin.