7 cups rhubarb, cut small 6 cups sugar 1 (21 ounce) can strawberry pie filling 1 (3 ounce) box strawberry Jell-O
Bring rhubarb and sugar to a boil; boil for 10 minutes. Add pie filling and boil another 10 minutes. Cool for 15 minutes and add the Jell-O; stir well. Cool for 1 hour and put in jars. Cool in the refridgerator over night. Store in the freezer.
*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.