5 c. rhubarb, cut sm.
5 c. sugar
2 pkgs. strawberry Jello
1 c. crushed canned pineapple (1 sm. can)

Stir together rhubarb and sugar and let boil 20 minutes. Bring to boil slowly to draw juices. Stir Jello into cooked rhubarb until completely dissolved. Add pineapple last and stir in thoroughly. Put in glasses or jars and top with hot paraffin.