Rhubarb is 95 percent water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. One cup diced Rhubarb contains only around 26 calories. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium.

Ingredients:
5 cups diced fresh or frozen rhubarb
1 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (6 ounces) raspberry gelatin

Directions

In a large kettle, combine rhubarb and water. Cook over medium-high heat for four minutes or until the rhubarb is tender.

Add sugar and bring to a boil for two minutes. Stir in pie filling. Remove from the heat; cool for ten minutes.

Add gelatin and mix well. Pour hot jam into hot jars, leaving a 1/4 inch headspace on top. Adjust caps.

Process for 15 minutes in a boiling water bath.

Yield: about 8 half-pints.

See also:
Rhubarb Slush
Rhubarb Cherry Jelly
Peach and Blueberry Pancake Sauce

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