5 c. rhubarb, cut fine
4 c. sugar
1 (10 oz.) pkg. frozen raspberries
1 (3 oz.) pkg. raspberry jello
1 pkg. raspberry Kool Aid (optional)

Combine rhubarb and sugar and let stand 20-30 minutes. Add raspberries and stir. Bring to a rolling boil and boil 10 minutes, stirring constantly.

Remove from heat and stir in jello until dissolved. Pour into jars. Store in refrigerator or freeze.

NOTE: One package frozen strawberries and strawberry jello and Kool Aid may be substituted.