Rhubarb Jell - cooking recipe

Ingredients

11 c. rhubarb, cubed
8 c. sugar
2 (3 oz.) pkg. raspberry jello
1 (3 oz.) pkg. strawberry jello

Preparation

Combine rhubarb and sugar; let stand overnight.
Next morning, heat and boil for 5 minutes.
Cool, then add raspberry jello and strawberry jello.
Will keep indefinitely in freezer and 6 weeks in refrigerator.