Published on Wednesday, 30 November -0001 00:00
5 c. rhubarb, cut up
3 c. sugar
1 (3-oz.) pkg. strawberry or raspberry gelatin (Jello)Put sugar over rhubarb and let stand overnight. Cook in the morning, about 10 minutes. Add Jello and cook 1 minute more; stir. Pour into jelly glasses and seal. You can use frozen rhubarb also.