4 cups chopped rhubarb
2 cups sugar
1 small can of crushed pineapple
1 3 ounce box of Jello (red color looks best)

Boil rhubarb and sugar together for 12 minutes, stirring often. Add the small can of crushed pineapple. Remove from the heat and add the Jello. Stir until the Jello is completely dissolved. Pour into clean jam or jelly jars. Refrigerate. It will set in a couple of hours.