I love to use this jam as a filling in baking bars. Its sweet, tangy flavor is a bit of a pleasant surprise to guests as they bite into such sweet treats.
5 c. rhubarb, cut into fine pieces
4 c. sugar
6 oz. raspberry gelatin
Stirring frequently, cook the rhubarb with a scant amount of water in a saucepan over medium heat until stringy and soft -- about 10-15 minutes. Add the sugar and cook an additional 10 minutes exactly. Remove the saucepan from the heat and add the gelatin and stir. Carefully pour the mixture into jelly jars and cover with lids. Allow to cool completely and freeze until ready to use.
Yields: about 3 pints (do not double recipe -- make only a single batch at a time!)