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Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
By Robin from Washington, IA
By
11/04/2009
Could you please let me know how many cups of sugar. The sugar was omitted in the list of ingredients. Thank You
<b>Editor's Note:</b> We're working on that, Larry. Thanks for noticing.
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