Rhubarb Jell

4 ingredients
4 steps

Ingredients

  • 11 c. rhubarb, cubed
  • 8 c. sugar
  • 2 (3 oz.) pkg. raspberry jello
  • 1 (3 oz.) pkg. strawberry jello

Directions

  1. 1
    Combine rhubarb and sugar; let stand overnight.
  2. 2
    Next morning, heat and boil for 5 minutes.
  3. 3
    Cool, then add raspberry jello and strawberry jello.
  4. 4
    Will keep indefinitely in freezer and 6 weeks in refrigerator.

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