2 c. sliced rhubarb
1/2 c. water
1 box powdered pectin
5 c. sugar
1 1/2 c. crushed strawberries

Combine rhubarb, water and pectin and mix well. Cook 5 to 6 minutes until rhubarb is tender and pectin is dissolved, stirring twice. Stir in sugar, continue cooking until mixture boils stirring after each minute, about 3 minutes. Add strawberries. Mix well. Ladle into jars. Let stand at room temperature until set. Store in freezer.