"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
5 cups Rhubarb 3 cups sugar Let stand overnight. In morning cook 30 minutes. Remove from heat and add 1 small pkg of strawberry or raspberry jello. Stir and mix and put in sterile jars, seal well.
We had excellent Rhubarb at our house on 12th Avenue and I made this often. It is a favorite of Andrea and Jack's. It can be used as ice cream topping if it is warmed up. Be careful, too much can affect digestive system.
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