"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
6 cups rhubarb 4 cups sugar 1 can apricot or blueberry pie filling 1 package apricot or blueberry jello Optional 1/4 cup chopped dried apricots
Combine rhubarb & sugar, set overnight or 8 hrs. Boil 10 minutes. Add pie filling and optional dried apricots if apricot pie filling is used. Bring to a boil. Remove from heat and add jello, stir until jello is dissolved. Must be refrigerated.
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