Rhubarb Toast Spread

1 1/2 quart rhubarb, cut fine

6 cups sugar

1 can (No. 2 size) crushed pineapple

2 small pkgs. cherry Jello

1/2 jar Maraschino cherries, cut in pieces


Mix rhubarb and sugar. Let stand overnight. Then add crushed pineapple.

Cook until done. Add 2 packages cherry Jello and cut up Maraschino

cherries. Pour into jars. Cool then store in refrigerator. (My wife

even puts this on her ice cream.)

This recipe for Rhubarb Spread serves/makes 5 pints.