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“This was one of my great-grandmother's own recipes, she sure was a whiz in the kitchen!”
READY IN:
25mins
YIELD:
8-10 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut rhubarb on bias so it doesn't become stringy.
  2. Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
  3. Stir and boil 10 minutes then remove from heat.
  4. Stir in Jello until dissolved.
  5. Pour into jars and seal with lids or place open jars into the freezer.

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