"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Cut 5 cups rhubarb. Cover with the 5 cups of sugar. Let stand overnight. Then boil a few minutes until mushy. Add one package frozen strawberries (thawed). Bring to a boil. Take off stove and add 2 packages strawberry jello. Put in jars. Cool and refrigerate.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.