Combine rhubarb and sugar.
Let set to form own juice.
Boil 10 minutes; remove from heat.
Add jello.
Spoon into jars and cover.
Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
Cut candy orange slices (gumdrop type) into rhubarb.
add lemon and cook slowly--stirring frequently--till thick.
Pour into jelly jars.
Grated lemon peel can also be used to enhance flavor.
ie plate.
Put the rhubarb in the crust and cover
let stand 5 minutes. Add rhubarb; cook over medium heat until
to 1 tsp of jelly.
May be served as
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
prepare juice by placing rhubarb and water in a large
Boil water, rhubarb and sugar 15 minutes.
Remove from burner. Add strawberry or raspberry Jell-O and stir.
Pour into sterilized jelly jars and cover with wax.
Boil rhubarb, sugar and crushed pineapple for 20 minutes. Take off stove and sprinkle the box of Jell-O over it and stir until dissolved.
Put in jelly jars and wax.
Very good.
Grind the rhubarb in a food processor or grinder.
Strain through a jelly bag, reserving 3 1/2 cups of juice.
Pour juice into a large kettle; add sugar and food coloring, if desired. Bring to a boil over high heat, stirring constantly.
Add pectin; bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; let stand a few minutes.
Skim off foam.
Pour hot into jot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 10 minutes in a boiling water bath. Yield:
8 half-pints.
Cook rhubarb with sugar and crushed pineapple until done.
Add Sure-Jell and Jell-O.
Fill jelly jars and seal well.
Cut up rhubarb into small pieces; cook until a hard boil for 5 minutes.
Measure rhubarb, sugar and Jell-O; mix well.
Bring to a hard boil, stirring constantly.
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.
In a greased and floured 9 x 13-inch pan, spread the rhubarb on bottom of pan.
Sprinkle sugar, jello, tapioca and marshmallows over rhubarb.
Make the cake mix as directed on package.
Pour over mixture in pan and bake for 1 hour at 350\u00b0.
Preheat oven to 180 degrees centigrade - gas 4.
Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
Spread the crumble mixture over the rhubarb BUT don't pat down too much!
Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
Serve with ice cream / cream / custard -- or whatever you like!
f prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine
Combine rhubarb and sugar.
Let stand overnight.
In the morning, cook rhubarb for 5 minutes.
Remove from heat and stir in Jell-O.
Pour into hot jars and seal.
Combine rhubarb and sugar and let set overnight or until sugar turns to liquid.
Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb.
Simmer well and add 2 packages of jello.
Stir well until all is dissolved.
Put in containers and freeze.
Makes 10 1/2 cups of jam.
Cube the rhubarb and spread on bottom of greased 9 x 13-inch pan.
Sprinkle dry Jell-O over rhubarb, then scatter marshmallows on top.
Prepare yellow cake according to box directions; pour over top.
Bake according to box directions.
Serve warm, plain or with whipped cream or ice cream.
Chop rhubarb.
Bring rhubarb, sugar and water to a boil for 20 minutes.
Add Jello.
Stir well.
Put in jars and seal.