- 5 cups [1.25 L] freshly chopped rhubarb
- 4 cups [800 g] sugar
- 1 cup [250 mL] drained canned crushed pineapple
- 1 teaspoon [5 mL] strawberry-flavored gelatine powder
- Hot sterilized jars and covers
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- Into a large saucepan, combine chopped rhubarb, sugar and drained crushed pineapple pineapple.
- Bring to a boil over medium-high heat.
- Boil for 10 minutes, stirring often.
- Remove rhubarb mixture from heat, and stir in strawberry flavored gelatine powder.
- Pour hot into hot sterilized jars; seal jars.
- Allow jars to cool completely, into a draft-free environment.
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