Get ready to make use of the rhubarb.
Rhubarb Strawberry Jam
5 cups thinly sliced rhubarb
4 cups sugar
1 package (3-ounce) strawberry gelatin
Mix sugar and rhubarb. Stir and let stand about an hour. Place over low heat and bring to a hard boil.
Turn off heat; add gelatin. Stir until gelatin is dissolved and color well blended. Pour into jars and seal. Store in refrigerator after opening.