3 cups raw rhubarb (I am sure you can substitute strawberries also)
1 1/2 cup water
2 1/2 cups water
3 ounce pkg rasberry or cherry jello
Boil rhubarb in water 2-3 minutes. Add sugar. Heat and boil 2 minutes. Add jello to stir and dissolve. Pour in jello and stir to dissolve. Store in jars in freezer for long term.