| Directions | Cover the rhubarb with sugar and let set overnight. In the morning add the water and bring to a boil. Boil for 15 minutes. Stir in jello. Pour into jars and seal. |
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Ingredients | - | | 5 cups cut up rhubarb |
- | | 1 cup water |
- | | 3 cups sugar |
- | | 1 package strawberry or raspberry jello (3 ounce pkg) |
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