- 5 cups sliced rhubarb
- 5 cups sugar
- 400 g can crushed pineapple
- 2 packets strawberry jelly crystals
Place the rhubarb, sugar and pineapple in a saucepan and bring to the boil. Boil for 10 minutes. Remove from the heat and stir through strawberry jellies.
Pour into sterlised jars and seal.