| Cut rhubarb into small pieces. Add white sugar. Cover tightly in a large kettle (deep pan with a lid) and let stand 4 hours or until some liquid has formed. Remove cover and place kettle on low heat. As juice completely covers rhubarb heat may be turned up. Bring to a good hard boil for 3 minutes. Remove from heat. Skim off foam. Stir in strawberry gelatin. Pour into glasses and cover with paraffin. May be kept in the refrigerator or freezer. | 
