- 4 Cups Cut up rhubarb
- 4 Cups Sugar
- 1 Package Package raspberry Jello
- 1 Can Small Can crushed pineapple
- Let 4 cups rhubarb and sugar stand until it makes its own juice.
- Then boil 15 minutes.
- Remove from heat and add 1 package raspberry Jello and the pineapple.
- Pour into jam glasses and refrigerate.
Credit by: Sandi Weber