Rhubarb Sauce Or Jam - cooking recipe

Ingredients

5 c. raw rhubarb
3 c. sugar
1 pkg. (3 oz.) strawberry or red raspberry jello
2 to 3 Tbsp. water

Preparation

Cook rhubarb and sugar using the 2 to 3 tablespoons of water (no more than is necessary to start the mixture to cooking) until the rhubarb is tender.
Stir in jello.
Cool.
Must be kept refrigerated.
If using for jam place in containers and store in freezer until ready to use.