"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
6 c. rhubarb cut up 4 c. sugar 1 can apricot pie filling Rind of 1 orange 1 - 3 oz. pkg orange jello
Mix rhubarb and sugar together in large pan. Let stand over night or at least 2 hours. Boil rhubarb mixture for 10 minutes or until rhubarb is tender. Add apricot filling and orange rind. Bring back to a boil, then add orange jello. Pour into jars and seal immediately. Apricot jello can be used instead of orange jello.
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