Mix rhubarb, pineapple and sugar in a large pan. Let stand 30 minutes. Bring to a boil. Reduce heat to a simmer. Stir and cook for 15 minutes. Add one small package of strawberry jello. Stir well. Pour into hot sterilized jars and seal in a hot water bath for 10 minutes. Or cool completely and Pour in 1 quart containers and freeze. Makes 6 cups.