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Categories:Viewed: 60 - Published at: 6 years ago
Ingredients
- 5 c. rhubarb, cooked (fresh or frozen)
- 1 c. water
- 5 c. sugar
- 1 can blueberry pie filling
- 1 (6 oz.) pkg. raspberry jello
Method
- Cook rhubarb in 1 cup water until tender (sauce).
- Add sugar, stirring constantly, until dissolved.
- Add pie filling and cook 8 minutes.
- Remove from heat and add jello.
- Stir until dissolved. Put into jars, seal and keep in freezer or refrigerator.