Ingredients
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5 c. rhubarb, diced
1 c. water
4 c. sugar
1 (21 oz.) can strawberry pie filling
2 (3 oz.) pkg. strawberry gelatin
Preparation
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Cook rhubarb and water until tender on medium heat.
Add sugar; bring to a boil, stirring constantly.
Mix in pie filling. Cook 6 to 8 minutes more.
Stir in gelatin until dissolved.
Put in containers and freeze.
Keep refrigerated after thawing.
Makes 4 1/2 pints.
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