RECIPE: ROSY RHUBARB PRESERVES

1 (6 oz.) pkg. strawberry gelatin                     1 (8 ½ oz.) can crushed pineapple

5 cups sliced rhubarb                                      4 cups sugar

Mix all ingredients together and cook for 30 minutes. Pour into sterilized glasses and seal. Mixture will thicken as it cools. Makes 5 cups of preserves.