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Ingredients
- 5 c. rhubarb (about 9-10 stalks)
- 3 c. sugar
- 1/4 to 1/2 c. water
- 3 ounce. strawberry gelatin
Method
- Heat rhubarb, sugar and water.
- Boil till tender, 3-5 min.
- Add in gelatin; stir till dissolved.
- Pour into small jars.
- Chill or possibly freeze.
- Lasts up to 12 months in freezer.