Combine and let sit over night:

5 cups chopped rhubarb
3 cups sugar

In the morning, bring to a boil and cook 10 minutes

Then add:

1 3-oz. package of strawberry Jell-O.
Pour into jars and seal. Store in refrigerator.

This recipe was also sent to me by my cousin, Marian Miller, who was Aunt Margaret’s daughter. She lives on a farm near Towner, North Dakota.