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Ingredients
- 7 c. rhubarb, cut up
- 4 c. sugar
- 2 (3 oz.) pkg. raspberry Jell-O
- 1 (21 oz.) can raspberry pie filling
Method
- Combine rhubarb and sugar.
- Mix well.
- Let stand 1 hour, then bring to a boil. Boil 10 minutes or until tender.
- Remove from heat and add the Jell-O. Stir well. Add the pie filling. Stir well. Return to heat and stir thoroughly, but don't boil. Store in container. Enjoy.