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| Servings |
cups
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Ingredients
- 4 cups fresh or frozen rhubarb
- 1-1/2 cups sugar
- 1 3 oz pkg cherry gelatin
- 1 21 oz can cherry pie filling
- 1/8 tsp almond extract optional
Ingredients
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Instructions
- In a large saucepan, combine the rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
- Bring to a boil and cook uncovered for 10 minutes or until rhubarb is tender. Remove from heat. Stir in gelatin powder until dissolved. Stir in cherry pie filling and almond extract.
- Ladle into freezer containers. Store in refrigerator for 3 weeks or in the freezer for 1 year.
Recipe Notes
Recipe courtesy of Sherie Joles, Mondovi, WI.
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