Dice your rhubarb stalks, add a can of cherry pie filling and cherry flavored gelatin to create this delicious combination in a tasty Rhubarb Cherry Jelly.
6 cups diced rhubarb
4 cups white sugar
1 21-ounce can cherry pie filling
1 6-ounce package cherry flavored gelatin
Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently.
Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator.
When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
Recipe makes 12, 6-ounce jars.
Rhubarb when raw is so tough
And its leaves contain poisonous stuff,
But when cleaned and de-soiled
Dipped in sugar and boiled
Then the stalks are quite tasty enough.
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