Rhubarb Cherry Jelly
An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this.
INGRIDIENT
DIRECTION
Step: 1
Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
Step: 2
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.
NUTRITION FACT
Per Serving: 165 calories; protein 0.6g; carbohydrates 42.1g; sodium 16.9mg.
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