Mix well.  Rhubarb will start to juice out soon.  Let stand in refrigerator for several hours or overnight.  Then bring to a boil, stirring often to keep it from burning.  Boil gently for about 15 minutes or so.  Take off heat, stir in one small package (3 oz.) Strawberry or raspberry jello, stir to dissolve.  It’s ready to eat, or it can be canned.  This recipe is more like a syrup, and is good on pancakes, but also sandwiches, too.

There are lots of recipes for rhubarb crisps in cookbooks.  One variation that I do is to put in as much oatmeal (quick oats) as flour.  It adds crunch and nutrition.  But here is a recipe that has been in the family for generations.  It’s a wonderful pie, and it really doesn’t take that long to make.