1 to 2 lb. fresh rhubarb, cut in half inch pieces
1 pt. fresh strawberries, sliced
1 (3 oz.) pkg. strawberry Jello
1/2 c. sugar
1 tbsp. lemon juice

Combine all ingredients and cook over low heat, stirring until rhubarb is tender and mixture is well blended. Do not over cook. Serve over ice cream or on toast.