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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.