Instructions: 1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight.

2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes.

3. Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved.

4. Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze.

Yield: About 1-1/4 quarts.

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