Ingredients
| 5 | cups rhubarb, cut in ΒΌ-inch pieces |
| 1 | small can crushed pineapple, drained |
| 2 | cups sugar |
| 1 | small package strawberry Jell-O |
Instructions
Mix rhubarb, pineapple and sugar. Let stand for 2 hours, then boil for 12 minutes. Remove from heat. Add Jell-O and mix well. Process in hot water bath canner for 15 minutes to seal.
