7 c. rhubarb
4 c. sugar
9 oz. can crushed pineapple
6 oz. pkg. strawberry or cherry jello

Mix rhubarb and sugar. Let set 8 hours or overnight. Boil 15 minutes. Remove from heat and add crushed pineapple and jello. Stir and put in containers.

Makes about 3 1/2 pints.