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Ingredients
- 5 cups sugar
- 1 can blueberry pie filling
- 2 small boxes raspberry Jello
- 9 cups rhubarb
Ingredients
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Instructions
- Cook rhubarb and sugar until tender. Add pie filling and Jello. Bring to a boil and boil for one minute. Put into jars or storage containers. Freeze until use.
Recipe Notes
Jean, Wild Rose
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