5 c. rhubarb
5 c. white sugar

Cut up and toss with sugar; leave overnight, covered with cheesecloth (uncooked).

Next day, simmer rhubarb and sugar until soft. Add:

1 lg. pkg. strawberry Jello
1 (15 oz.) can crushed pineapple

Bring to boil. Refrigerate or freeze in Ball freezer jars.