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Ingredients
- 5 c. rhubarb, cut fine
- 1 c. water
- 5 c. sugar
- 1 can blueberry or cherry pie filling
- 2 pkg. (3 oz.) raspberry or cherry jello
Method
- Cook rhubarb in water until tender.
- Add sugar.
- Cook a few minutes longer, stirring constantly.
- Add pie filling and cook 6 to 8 minutes longer.
- Remove from heat.
- Stir in jello until completely dissolved.
- Pour into jars and seal. Store in refrigerator or freezer.