5 c. rhubarb, diced
4 1/2 c. granulated sugar
1/2 c. water or pineapple juice
1 can (16 oz.) crushed pineapple, drained
6 oz. strawberry gelatin

Combine rhubarb, sugar and water. Boil together 6 minutes. Add drained pineapple; stir and boil until rhubarb is tender. Sprinkle gelatin, stirring until completely dissolved. Pour into sterilized glasses. When cool store in refrigerator. I usually store mine in the freezer. Just yummy on pancakes!