- Cooking Time:
- Preparation Time:
- 6 cups diced rhubarb
- 4 cups white sugar
- 1 (21 ounce) can cherry pie filling
- 1 (6 ounce) package cherry flavored gelatin
- Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
- Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Simple Homemade Favorites
ES Diversity - Creating Connections through Food Volume 2 Desserts and Cakes
Science 8 is Cooking with Chemistry 2013See More
Cherry Chip Cheesecake BarsSee More