A delicious way to use up excess rhubarb at this time of the year!
In a stainless steel pan, put the 5 cups of sliced rhubarb plus 3 cups sugar and mix slightly. Let this sit overnight. In the morning, add the package of strawberry jello, mix well, and put on the stove allowing the mixture to come to a soft boil. Boil for 20 minutes, stirring regularly. Do not boil hard! When the 20 minutes are up, pour into either glass jars to can or containers to freeze.
|Time:||24 Hours Preparation Time|
20 Minutes Cooking Time
Source: A lady I met in Walmart passed on this "secret" recipe!
By LovingLynden from Lynden, WA
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