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- 5 c
- rhubarb, chopped
- 1 can(s)
- (8 oz) crushed pineapple
- 1 c
- 1 box
- (3 oz) strawberry jello
1Combine rhubarb, pineapple and sugar in a large saucepan and mix well.
Bring to a boil. Boil for 10 minutes, stirring. Add jello and mix well until dissolved. Cool for 30 minutes.
2Ladle mixture into freezer containers. Refrigerate or freeze.
If frozen, thaw in refrigerator several hours before serving.
3Hint: This recipe only makes 4 cups so double the recipe if you want it to last all year long.