- 5 s rhubarb
- 3 s sugar (more or less, depending on how sweet you like it)
- 1 small pkg. strawberry, raspberry or cherry gelatin
Cut rhubarb in half inch slices. Stir rhubarb and sugar together. Let stand 2 to 3 hours or overnight. The rhubarb juices will be drawn from the plant to make a liquid for cooking in. Bring to full boil; boil 5 minutes. Add gelatin; stir well until dissolved. Put in freezer containers, cool and put in freezer, or pour into clean, hot jars, put on seals, rings and tighten down. Process 10 minutes in boiling water bath.
New Castle, PA
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