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Ingredients
- 8 c. diced rhubarb
- 4 c. sugar
- 1 can cherry pie filling
- 6 oz. cherry jello
Method
- Mix rhubarb and sugar well. Cover and let set overnight.
- Boil for 6 minutes. Add cherry pie filling and jello.
- Stir until jello is dissolved. Put in jars and seal.