4 c. rhubarb
2 c. sugar
2/3 can crushed pineapple
1 (3 oz.) box strawberry Jello

Cook rhubarb and sugar 12 minutes. Add pineapple. Cook 3 more minutes. Remove and immediately add Jello. Stir well to dissolve.

Best if set in refrigerator overnight to thicken before freezing.