Ingredients
- 4 cups diced rhubarb (fresh or frozen)
- 1 1/2 cups granulated sugar
- 1 package (3 ounce) Jell-O gelatin (cherry)
- 1 can (21 ounce) cherry pie filling
How to Make
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Step 1: In a large bowl combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
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Step 2: Transfer rhubarb/sugar mixture to a large saucepan. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling.
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Step 3: Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks.
We hope you enjoy this recipe!
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