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Ingredients
- 5 c. rhubarb, cut up fine
- 3 c. sugar
- 1 large (6 oz.) box strawberry jello
Method
- Stir sugar in rhubarb and let stand until juicy (about 1 hour).
- Cook until tender; add jello.
- Stir; pour in jars and cover.
- Store in freezer when cool.