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Ingredients
- 6 c. chopped rhubarb
- 4 c. sugar
- 21 oz. canned cherry pie filling
- 1 (6 oz.) pkg. cherry jello
Method
- Combine rhubarb with sugar and let stand overnight.
- The next day cook until tender; stir in pie filling and jello.
- Bring to a boil; cool.
- Put in jars and refrigerate or freeze.