5 c. rhubarb, cut into sm. pieces
4 c. sugar
1 box wild strawberry Jello (sugar-free may be used)

Cut rhubarb into small pieces. Pour 4 cups sugar over the top and stir. Let stand for a few hours or overnight. Cook on the stove for about 1/2 hour. Remove from heat and add 1 box wild strawberry Jello (sugar free may be used). Stir well and pour into sterilized jars to within 1/4 inch of top and seal.