5 c. (1/2 inch pieces) rhubarb
4 c. sugar
1 (8 oz.) can crushed pineapple
1 (6 oz.) pkg. strawberry gelatin

Put rhubarb, sugar, and pineapple with juice in large kettle. Cook over medium heat for a few minutes, stirring often to combine ingredients. When sugar has dissolved, turn up heat and cook at a slow boil for 30 minutes. Remove from heat and stir in gelatin until dissolved. Put into about 6 half-pint clean jars, seal and refrigerate or freeze. Take from Mpls. Star and Tribune.