Ingredients
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6 c. chopped rhubarb
4 c. sugar
1 can cherry pie filling
1 (6 oz.) box cherry gelatin
Preparation
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Combine rhubarb with sugar.
Let stand overnight.
Next day, cook until rhubarb is tender, about 30 minutes on slow heat.
Stir in cherry pie filling and cherry gelatin.
Cook to boil.
Cool completely and pack into containers.
Put in refrigerator or freezer.
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