Ingredients
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4 c. rhubarb
4 c. sugar
1 small pkg. strawberry jello
1 c. boiling water
Preparation
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Cook rhubarb slow without sugar until rhubarb is soft and thoroughly cooked.
Dissolve jello in boiling water.
Add to rhubarb and heat. Put in containers and freeze.
Keep in refrigerator after thawing.
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