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Rhubarb Sauce

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“I absolutely LOVE rhubarb!!! When I was a kid, I'd pick it fresh, wet it down & then stick it into the sugar canister, when my Mom wasn't looking...YUMMMMM!!!!! This easy-to-make wonderful tasting sauce can be used as a topping for ice cream, pancakes or whatever else your little heart desires...I can eat it all by itself!!!”
READY IN:
50mins
SERVES:
6-8
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the rhubarb & sugar together & let set overnight., covered.
  2. Next day, stir in the water, if needed.
  3. Bring to a boil over medium heat, stirring occasionally & watching carefully so not to burn -- boil for 15 minutes.
  4. Add the JELLO & boil for another 3 minutes.
  5. Pour into sterile jars or containers.
  6. Refridgerate or freeze. (Will keep in fridge for up to 30 days IF you can leave it alone -- LOL!).
  7. NOTE: Add a pint of strawberries to the sauce before boiling, if desired!

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