5 c. rhubarb (cut fine)
3 1/2 c. sugar
1 lg. can crushed pineapple (use juice too) 20 oz.

Cook slowly until rhubarb is tender (about 10 minutes). While hot, add 2 small packages strawberry jelly. Let cool before paraffin. No need to paraffin if keeping in refrigerator. Makes 4 pints.