Ingredients
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5 c. cut rhubarb
1 small pkg. strawberry gelatin
1 small can (1 c.) crushed pineapple, including juice
4 c. sugar
Preparation
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Mix all ingredients together in a 4-quart saucepan; let heat to boil and cook 20 minutes (within 5 minutes, skim off foam on top). Cool and put in containers.
Freeze.
Makes about 6 cups.
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